Log in first for optimal use of all functions!

Physiochemical Properties of Ready-to-Eat Breakfast Cereals (English)

In: CEREAL FOODS WORLD   ;  45 ;  164-168  ;  2000
  • ISSN:
    0146-6283
  • Article (Journal)  /  Print

How to get this title?

TIB document delivery Purchase
Pricing information

Export, share and cite

© Metadata Copyright the British Library Board and other contributors. All rights reserved.

Table of contents – Volume 45

Show all volumes and issues

The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.

4
Sound Science Shouldn't Be a Secret
Grider, J. et al. | 2000
5
Laboratory and In-Line Moisture and Composition Measurements
Zente, J. A. et al. | 2000
7
Understanding the Importance of Water Activity in Food
Fontana, A. J. et al. | 2000
11
Recent Developments in NIR Analysis of Grains and Grain Products
Osborne, B. G. et al. | 2000
16
Practical Single-Kernel NIR/Visible Analysis for Small Grains
Shadow, W. / Carrasco, A. et al. | 2000
19
Genetically Modified Foods in Europe
Van der Kamp, J. W. et al. | 2000
25
Nutrition
Jones, J. M. et al. | 2000
48
A Defining Moment
Faubion, J. et al. | 2000
50
An Introduction to Whole Grains and Their Health Benefits
Jacobs, D. et al. | 2000
51
Defining the Impact of Whole-Grain Intake of Chronic Disease
Jacobs, D. / Pereira, M. / Slavin, J. / Marquart, L. et al. | 2000
54
Consumption of Whole-Grain Foods and Decreased Risk of Cancer: Proposed Mechanisms
Slavin, J. / Marquart, L. / Jacobs, D. et al. | 2000
59
Whole-Grain Products and Antioxidants
Miller, H. E. / Rigelhof, F. / Marquart, L. / Prakash, A. / Kanter, M. et al. | 2000
66
Improvement in Insulin and Glucose Responses Related to Grains
Hallfrisch, J. / Behall, K. M. et al. | 2000
71
Antioxidants in Wheat-Based Breakfast Cereals
Baublis, A. J. / Clydesdale, F. M. / Decker, E. A. et al. | 2000
75
Dietary Intake of Whole Grain vs. Recommendations
Adams, J. F. / Engstrom, A. et al. | 2000
80
Bulgur Around the World
Bayram, M. et al. | 2000
92
The Dream That Came True
Grami, B. et al. | 2000
94
An Update of the U.S. Baking Industry
Kohn, S. et al. | 2000
98
Enzymatic Activity During Bread Baking
Mathewson, P. R. et al. | 2000
102
Promoting Better Health with Flaxseed in Bread
Payne, T. J. et al. | 2000
106
Emulsifiers as Antistaling Agents
Stauffer, C. E. et al. | 2000
111
Identifying Factors Affecting Bromate Residue Levels in Baked Products: Preliminary Studies
Giesecke, A. G. / Taillie, S. A. et al. | 2000
121
Leave a Legacy
Atwell, W. A. et al. | 2000
152
HACCP Adoption in the U.S. Food Industry
Martin, S. A. / Anderson, D. W. et al. | 2000
157
Cereal Food Industry: Are You HACCP Ready?
Trujillo, A. J. et al. | 2000
161
Industry Perspectives on Food Safety Issues
| 2000
164
Physiochemical Properties of Ready-to-Eat Breakfast Cereals
Jones, D. / Chinnaswamy, R. / Tan, Y. / Hanna, M. et al. | 2000
169
Food Safety in the New Millennium: The Past is The Prologue
Troxell, T. / Buckner, R. et al. | 2000
173
Food Safety in the United States in the Year 2000
Stauffer, J. E. et al. | 2000
178
Clusters of Food Consumers: Where Do They Buy? Where Do They Eat?
Kinsey, J. D. et al. | 2000
198
Carotenoids as Food Colorants
Francis, F. J. et al. | 2000
204
Tropical Fruit Flavors: A Flavorist's Perspective
Bauer, K. et al. | 2000
208
Anthocyanins and Betalains: Composition and Applications
Francis, F. J. et al. | 2000
214
Relationship Between Loaf Volume and Gas Retention of Dough During Fermentation
Collado, M. / de Leyn, I. et al. | 2000
219
Update on Defining Dietary Fiber
Jones, J. et al. | 2000
221
Natural Colors as Functional Ingredients in Healthy Foods
Boyd, W. et al. | 2000
223
The Effect of Differing Geometries on Extruder Screw Performance, Part IV
Levine, L. et al. | 2000
240
Update on the U.S. Breakfast Cereals Market
Grider, J. et al. | 2000
244
Cooking of Ready-to-Eat Breakfast Cereals
Caldwell, E. F. / Fast, R. B. / Ievolella, J. / Lauhoff, C. / Levine, H. / Miller, R. C. / Slade, L. / Strahm, B. S. / Whalen, P. J. et al. | 2000
253
Shaped Grain Products: A New Technology for Cereal and Breakfast Foods
Zukerman, H. W. et al. | 2000
255
Packaging of Ready-to-Eat Breakfast Cereals
Pringle, F. E. / Monahan, E. J. / Caldwell, E. F. et al. | 2000
262
Collaborative Evaluation of a Qualitative Test for Peroxidase in Oat Products (AACC Method 22-80)
Lane, R. H. / Nelsen, T. C. / Seibert, S. E. et al. | 2000
267
Fortification of High-Extraction Wheat Flours
Ranum, P. et al. | 2000
270
Role of the Outside Development Company or Consultant
Skarra, L. et al. | 2000
288
Get Involved in Planning the 2001 AACC Annual Meeting Technical Program
Sapirstein, H. et al. | 2000
289
Irradiation Processing Technologies
Pastore, P. et al. | 2000
293
A New Low-Temperature/Short-Time Drying Process
Bolland, K. M. et al. | 2000
297
The History of the First Breadmaker in a One-Cubic-Foot Bakery Plant
Hironaka, Y. et al. | 2000
300
Application of Food Polymer Science and Capillary Rheometry in Evaluating Complex Extruded Products
Strahm, B. / Plattner, B. / Huber, G. / Rokey, G. et al. | 2000
303
Collaborative Study of Methods for Solvent Retention Capacity Profiles (AACC Method 56-11)
Gaines, C. S. et al. | 2000
307
2000 Tentative Program 85th AACC Annual Meeting
| 2000
318
2000 AACC Annual Meeting Table-Top Exhibits
| 2000
320
Root Cause Analysis
Stauffer, J. E. et al. | 2000
322
Statistical Methods and Fast Cycle Time
Joglekar, A. et al. | 2000
323
Droplet Size in Homogenization
Levine, L. et al. | 2000
376
The Double-Edged Sword of Technological Advancement: Food Authenticity and Economic Adulteration
Shapiro, R. et al. | 2000
385
The Importance of Experimental Milling for Determining Rheological Parameters as Measured by the Alveograph
Dubois, M. / Juhue, B. et al. | 2000
389
GMO Labeling: The Need for and Status of GM-DNA Quantification
Lauter, F.-R. et al. | 2000
391
A Hierarchy of Food Preferences: A Driving Force Behind Industry Change
Kinsey, J. D. et al. | 2000
404
New AACC Dietary Fiber Definition Sets the Stage for Annual Meeting Technical Round Tables
Jones, J. M. et al. | 2000
405
Uses of Alpha-Crystalline Emulsifiers in the Sweet Goods Industry
Silva, R. et al. | 2000
412
A Call for Dietary Fiber Status for Inulin
Tungland, B. et al. | 2000
414
Renewed Interest in Soy Isoflavones and Saponins
Arditi, T. / Meredith, T. / Flowerman, P. et al. | 2000
418
Polyols as Functional Ingredients with Multiple Uses
Deis, R. C. et al. | 2000
422
Retail Seal Promotes Health and the Grain Industry
Witte-Scott, B. et al. | 2000
424
Health Benefits of Hazelnuts
Stone, D. et al. | 2000
429
How Humans Learned to Eat Grass Seed
Ranum, P. et al. | 2000
431
Natural Colors and GMO Issues
Boyd, W. et al. | 2000
452
The Rip Van Winkle Syndrome
Woodard, D. et al. | 2000
453
Snack Ideas from Fruits to Nuts: Cultivated Blueberries and California Walnuts
Payne, T. J. et al. | 2000
457
Role of Slicing in Snack Food Processing
Novello, D. et al. | 2000
460
Viscometry of Starch in Dehydrated Potatoes
Bello, A. B. et al. | 2000
464
Optical Sorting Systems Used for Snack Food Quality Control
McQueen, K. et al. | 2000
466
In Search of the Perfect Salt for Topping Snack Foods
Niman, C. E. et al. | 2000
470
High-Fiber Snacks Extruded from Triticale and Wheat Formulations
Onwulata, C. I. / Konstance, R. P. / Strange, E. D. / Smith, P. W. / Holsinger, V. H. et al. | 2000
477
Food Technology
Shukla, T. P. et al. | 2000
496
Spreading the Word
Bridges, A. et al. | 2000
497
AACC Collaborative Study of Protein Method for Detection of Genetically Modified Corn
Stave, J. W. / Magin, K. / Schimmel, H. / Lawruk, T. S. / Wehling, P. / Bridges, A. R. et al. | 2000
502
The Alsberg-Schoch Memorial Lectureship: A Historical Perspective
Zobel, H. F. / Seib, P. A. et al. | 2000
504
Reduced-Amylose Wheats and Asian Noodles
Seib, P. A. et al. | 2000
513
Robustness of Near Infrared Reflectance Spectroscopy Measurement of Fatty Acids and Oil Concentrations in Oats
Krishnan, P. G. / Reeves, D. L. / Kephart, K. D. / Thiex, N. / Calimente, M. et al. | 2000
520
Annual Meeting Highlights
| 2000
537
Show-in-Print
| 2000
548
ICC Perspective
Glattes, H. et al. | 2000
552
Call for Papers
| 2000
556
Quality Assurance
Stauffer, J. E. et al. | 2000
565
Call for Award Nominations
| 2000
566
Functional Foods: Strategies for the Food Industry 2000
| 2000

How to get this title?

TIB document delivery Purchase
Pricing information

Export, share and cite

Feedback