The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads (Englisch)
- Neue Suche nach: Symons, L. J.
- Neue Suche nach: Brennan, C. S.
- Neue Suche nach: Symons, L. J.
- Neue Suche nach: Brennan, C. S.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
69
, 6
;
C463-C467
;
2004
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat Breads
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Beteiligte:Symons, L. J. ( Autor:in ) / Brennan, C. S. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 69, 6 ; C463-C467
-
Verlag:
- Neue Suche nach: INSTITUTE OF FOOD TECHNOLOGISTS
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Erscheinungsdatum:01.01.2004
-
Format / Umfang:C463-C467
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
-
Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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- C427
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Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto‐hexose through the Maillard ReactionSun, Y. / Hayakawa, S. / Izumori, K. et al. | 2004
- C435
-
Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. / Ignot, B. L / Razafintsalama, C. / Jaouen, P. / Ourseau, P. B et al. | 2004
- C443
-
Soft and Ca‐retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. / Myojo, Y. / Yoshida, T. / Yoshimura, K. / Hattori, M. et al. | 2004
- C450
-
Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep‐fried Carrot ChipsSulaeman, A. / Giraud, D.W. / Keeler, L. / Taylor, S.L. / Driskell, J.A. et al. | 2004
- C456
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An Analytical Method for Soy Saponins by HPLC/ELSDLin, J. / Wang, C. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)‐β‐D‐Glucan‐rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. / Brennan, C.S. et al. | 2004
- C463
-
The Influence of (1→3) (1→4)-beta-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L. J. / Brennan, C. S. et al. | 2004
- C468
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Effect of Calcium Treatment Temperature on Fresh‐cut Cantaloupe Melon during StorageLamikanra, O. / Watson, M.A. et al. | 2004
- C473
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Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. / DeWitt, C.A. Mireles et al. | 2004
- C480
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Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. / Di Giacomo, C. / Russo, A. / Acquaviva, R. / Barcellona, M.L. / Vanella, A. et al. | 2004
- C485
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Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. / Ahn, D.U. et al. | 2004
- C491
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Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. / Stintzing, F.C. / Carle, R. et al. | 2004
- E259
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Increased Mass Transfer during Osmotic Dehydration of gamma-Irradiated PotatoesRastogi, N. K. / Raghavarao, K. S. M. S. et al. | 2004
- E259
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Increased Mass Transfer during Osmotic Dehydration of γ‐Irradiated PotatoesRastogi, N.K. / Raghavarao, K.S.M.S. et al. | 2004
- E264
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Classification of Potato Chips Using Pattern RecognitionEdreschi, F. P / Mery, D. / Mendoza, F. / Aguilera, J.M. et al. | 2004
- E271
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Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible FilmsCoughlan, K. / Shaw, N.B. / Kerry, J.F. / Kerry, J.P. et al. | 2004
- E276
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Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low‐heat Skim Milk PowderKrasaekoopt, W. / Bhandari, B. / Deeth, H. et al. | 2004
- E281
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Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. / Yoruk, S. / Balaban, M.O. / Marshall, M.R. et al. | 2004
- E290
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Intragastric Oil‐in‐Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo‐Planar Magnetic Resonance ImagingMarciani, L. / Wickham, M. / Hills, B.P. / Wright, J. / Bush, D. / Faulks, R. / FILLERY‐TRAVIS, A. / Spiller, R.C. / Gowl, P. A. et al. | 2004
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Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuniReilly, S.S. / Alonso, L. / Gillil, S.E. et al. | 2004
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Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7Park, Sungsu / Oh, Sejong / Durst, Richard A. et al. | 2004
- M157
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Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDAKim, S.‐H. / Eun, J.‐B. / Chen, T.‐Y. / Wei, C.‐I. / Clemens, R.A. / An, H. et al. | 2004
- R155
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Mathematical Frameworks for Modeling Listeria Cross‐contamination in Food‐Schaffner, D.W. et al. | 2004
- R155
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Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-processing PlantsSchaffner, D. W. et al. | 2004
- R160
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Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy IsoflavonesShimoni, E. et al. | 2004
- S205
-
Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage ConditionsAaraas, R. / Hernar, I.J. / Vorre, A. / Bergslien, H. / Lunestad, B.T. / Skeie, S. / Slinde, E. / Mortensen, S. et al. | 2004
- S211
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Sensory Profiling of Chardonel Wine by Descriptive AnalysisMirarefi, S. / Menke, S.D. / Lee, S.Y. et al. | 2004
- S218
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Sensory Factors Contributing to the Identification of the Animal Species of MeatMatsuishi, M. / Igeta, M. / Takeda, S. / Okitani, A. et al. | 2004
- S221
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Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface TreatmentsNuñez de Gonzalez, M.T. / Keeton, J.T. / Ringer, L.J. et al. | 2004
- S229
-
Optimization of Cheddar Cheese Taste in Model Cheese SystemsYang, B. / Vickers, Z. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Calcium Treatment Temperature on Fresh-cut Cantaloupe Melon during StorageLamikanra, O. et al. | 2004
-
E Food Engineering and Physical Properties - Comparison of Texture of Yogurt Made from Conventionally Treated Milk and UHT Milk Fortified with Low-heat Skim Milk PowderKrasaekoopt, W. et al. | 2004
-
M Food Microbiology and Safety - Influence of Gaseous Atmosphere on Morphology and Cellular Fatty Acid Composition of Campylobacter jejuniReilly, S.S. et al. | 2004
-
M Food Microbiology and Safety - Immunoliposomes Sandwich Fluorometric Assay (ILSF) for Detection of Escherichia coli O157:H7Park, Sungsu et al. | 2004
-
C Food Chemistry and Toxicology - The Influence of (1-->3) (1-->4)-b-d-Glucan-rich Fractions from Barley on the Physicochemical Properties and In Vitro Reducing Sugar Release of White Wheat BreadsSymons, L.J. et al. | 2004
-
Author Index| 2004
-
C Food Chemistry and Toxicology - An Analytical Method for Soy Saponins by HPLC-ELSDLin, J. et al. | 2004
-
C Food Chemistry and Toxicology - Gel Attributes of Beef Heart When Treated by Acid Solubilization Isoelectric PrecipitationJames, J.M. et al. | 2004
-
C Food Chemistry and Toxicology - Impact of Thermal Treatment on Color and Pigment Pattern of Red Beet (Beta vulgaris L.) PreparationsHerbach, K.M. et al. | 2004
-
C Food Chemistry and Toxicology - Antioxidative Activity and Gelling Rheological Properties of Dried Egg White Glycated with a Rare Keto-hexose through the Maillard ReactionSun, Y. et al. | 2004
-
Page Charge Notice| 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Profiling of Chardonel Wine by Descriptive AnalysisMirarefi, S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - Stability and Shelf Life of Bioactive Compounds during Food Processing and Storage: Soy IsoflavonesShimoni, E. et al. | 2004
-
M Food Microbiology and Safety - Evaluation of Histamine and Other Biogenic Amines and Bacterial Isolation in Canned Anchovies Recalled by the USFDAKim, S.-H. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory, Histological, and Bacteriological Changes in Flat Oysters, Ostrea edulis L., during Different Storage ConditionsAaraas, R. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Optimization of Cheddar Cheese Taste in Model Cheese SystemsYang, B. et al. | 2004
-
JFS Masthead| 2004
-
C Food Chemistry and Toxicology - Soft and Ca-retaining Gelatin Prepared by Conjugating with Acidic SaccharidesTakahashi, K. et al. | 2004
-
C Food Chemistry and Toxicology - Inhibition of LDL Oxidation by Red Orange (Citrus sinensis) Extract and its Active ComponentsSorrenti, V. et al. | 2004
-
E Food Engineering and Physical Properties - Classification of Potato Chips Using Pattern RecognitionPedreschi, F. et al. | 2004
-
E Food Engineering and Physical Properties - Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate-based Edible FilmsCoughlan, K. et al. | 2004
-
E Food Engineering and Physical Properties - Increased Mass Transfer during Osmotic Dehydration of g-Irradiated PotatoesRastogi, N.K. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory Factors Contributing to the Identification of the Animal Species of MeatMatsuishi, M. et al. | 2004
-
C Food Chemistry and Toxicology - Sources and Mechanisms of Carbon Monoxide Production by IrradiationLee, E.J. et al. | 2004
-
E Food Engineering and Physical Properties - Machine Vision Analysis of Antibrowning Potency for Oxalic Acid: A Comparative Investigation on Banana and AppleYoruk, R. et al. | 2004
-
E Food Engineering and Physical Properties - Intragastric Oil-in-Water Emulsion Fat Fraction Measured Using Inversion Recovery Echo-Planar Magnetic Resonance ImagingMarciani, L. et al. | 2004
-
S Sensory and Nutritive Qualities of Food - Sensory and Physicochemical Characteristics of Frankfurters Containing Lactate with Antimicrobial Surface TreatmentsNuñez de Gonzalez, M.T. et al. | 2004
-
Industrial Application Briefs| 2004
-
Subject Index| 2004
-
Reprint of article from May 2004 issue: Utilization of Dried Apple Pomace as a Press Aid to Improve the Quality of Strawberry, Raspberry, and Blueberry Juices Due to missing text in originalRoberts, J.S. et al. | 2004
-
R Concise Reviews-Hypotheses in Food Science - Mathematical Frameworks for Modeling Listeria Cross-contamination in Food-processing PlantsSchaffner, D.W. et al. | 2004
-
C Food Chemistry and Toxicology - Electrodialysis Desalination and Reverse Osmosis Concentration of an Industrial Mussel Cooking Juice: Process Impact on Pollution Reduction and on Aroma QualityCros, S. et al. | 2004
-
C Food Chemistry and Toxicology - Effect of Moisture Content of Carrot Slices on the Fat Content, Carotenoid Content, and Sensory Characteristics of Deep-fried Carrot ChipsSulaeman, A. et al. | 2004