Using Extrusion to Create Breakfast Cereal Products (English)
- New search for: Eastman, J.
- New search for: Orthoefer, F.
- New search for: Solorio, S.
- New search for: Eastman, J.
- New search for: Orthoefer, F.
- New search for: Solorio, S.
In:
CEREAL FOODS WORLD
;
46
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468-471
;
2001
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ISSN:
- Article (Journal) / Print
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Title:Using Extrusion to Create Breakfast Cereal Products
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Contributors:
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Published in:CEREAL FOODS WORLD ; 46 ; 468-471
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Publisher:
- New search for: AMERICAN ASSOCIATION OF CEREAL CHEMISTS
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Publication date:2001-01-01
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Size:4 pages
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ISSN:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 664.7
- Further information on Dewey Decimal Classification
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Classification:
DDC: 664.7 -
Source:
© Metadata Copyright the British Library Board and other contributors. All rights reserved.
Table of contents – Volume 46
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
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Scientific Advisory Panel Sets PrioritiesLineback, D. R. et al. | 2001
- 5
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Oat Bran DefinitionWood, P. J. et al. | 2001
- 6
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A New Method to Analyze Triacylglycerol Composition of Vegetable OilsNeff, W. E. / Byrdwell, W. C. / List, G. R. et al. | 2001
- 11
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Irradiation: Technology and Current EventsEiss, M. et al. | 2001
- 14
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Improving Resource Utilization Through Digital ExchangesStalling, D. L. et al. | 2001
- 16
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Effect of Drying on Grain Quality-Moisture Readsorption Causes Fissured GrainsKunze, O. R. et al. | 2001
- 20
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InstrumentationPsotka, J. et al. | 2001
- 24
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EngineeringLevine, L. et al. | 2001
- 48
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Using Antioxidants to Increase Shelf Life of Food ProductsByrd, S. J. et al. | 2001
- 54
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Rapid Determination of Sprout DamageSkerritt, J. H. / Heywood, R. / Lindahl, L. / Psotka, J. J. / Wrigley, C. W. et al. | 2001
- 59
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An Overview of Wheat Development, Cultivation, and ProductionAtwell, W. A. et al. | 2001
- 63
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Estimation of Final Sheet Width and the Forces and Power Exerted by Sheeting RollsReid, J. D. / Corvalan, C. M. / Levine, L. / Campanella, O. H. / Okos, M. R. et al. | 2001
- 70
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Rye Production and Uses WorldwideBushuk, W. et al. | 2001
- 74
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NutritionJones, J. M. et al. | 2001
- 93
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Properties of High-Fiber IngredientsNelson, A. L. et al. | 2001
- 98
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Uses and Benefits of Soy FiberRiaz, M. N. et al. | 2001
- 102
-
Formulating Nutrition Bars with Inulin and OligofructoseIzzo, M. / Niness, K. et al. | 2001
- 107
-
Powdered Cellulose and the Development of New Generation Healthier FoodsAng, J. F. et al. | 2001
- 112
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The Definition of Dietary Fiber| 2001
- 130
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Fiber Resource Guide| 2001
- 137
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CerealsRanum, P. et al. | 2001
- 152
-
Oat Products and Dietary FiberGordon, D. T. et al. | 2001
- 153
-
New Rapid Assays Used in Food MicrobiologyColes, C. M. et al. | 2001
- 156
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Inspecting Food Products Using X-Ray TechnologyBloomfield, K. et al. | 2001
- 159
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Potential Applications of Electronic Noses in CerealsFeast, S. et al. | 2001
- 162
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History and Importance of Qualitative Microentomological DeterminationsGentry, J. W. / Harris, K. L. / Luce, J. T. et al. | 2001
- 164
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Two Issues in Dietary Fiber MeasurementMcCleary, B. V. et al. | 2001
- 179
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One Person Can Make a Difference: The Legacy of AACC Member Charles Becker| 2001
- 196
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Physical Properties of Dietary Fiber as Keys to Physiological FunctionsMalkki, Y. et al. | 2001
- 200
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Indulgent Nutrition: A Destiny, Not a ParadoxJohnson, G. H. et al. | 2001
- 205
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Health Benefits of the Sunflower KernelHolliday, R. / Phillips, K. et al. | 2001
- 209
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Grains in Relation to Celiac DiseaseKasarda, D. D. et al. | 2001
- 211
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AACC Collaborative Study of a Method for Determining Vitamins A and E in Foods by HPLC (AACC Method 86-06)DeVries, J. W. / Silvera, K. R. et al. | 2001
- 216
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AACC Collaborative Study of a Method for Determining Total Folate in Cereal Products-Microbiological Assay Using Trienzyme Extraction (AACC Method 86-47)DeVries, J. W. / Keagy, P. M. / Hudson, C. A. / Rader, J. I. et al. | 2001
- 233
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Reducing Extruder Wear Through Material SelectionSpearing, C. et al. | 2001
- 237
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Selecting an Optimum Starch for Snack DevelopmentHuang, D. et al. | 2001
- 240
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A Novel Enzymatic Nixtamalization Process for Producing Corn Masa FlourSahai, D. / Jackson, D. S. et al. | 2001
- 246
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Near Infrared Analyzers in the Snack Food IndustryPeters, M. J. et al. | 2001
- 328
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Coaching to Accelerate the Development of Key EmployeesArnold, V. J. et al. | 2001
- 332
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Surviving Your 15 Minutes of Fame: Basic Guidelines for Working with the MediaHays, S. M. et al. | 2001
- 335
-
Succession Planning-Who Needs It?Noah, S. L. et al. | 2001
- 337
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Food TechnologyShukla, T. P. et al. | 2001
- 352
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A New Look at Frying ScienceBlumenthal, M. M. et al. | 2001
- 355
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Infrared Drying Technology ApplicationsMacaluso, V. et al. | 2001
- 357
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Durum Wheat Milling: Principles and Effects on Pasta QualityAbecassis, J. et al. | 2001
- 360
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Calculating Weight Using Level Measuring SystemsMann, J. et al. | 2001
- 362
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Grain and Whole Grain-Two Conferences, a Call to Action, and the Formation of a CoalitionJones, J. M. et al. | 2001
- 363
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Split Milling of Wheat for Diverse End-Use ProductsVillanueva, R. M. / Leong, M. H. / Posner, E. S. / Ponte, J. G. et al. | 2001
- 370
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Quality AssuranceStauffer, J. E. et al. | 2001
- 396
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Putting Enzymes to Work in Bakery ApplicationsObel, L. et al. | 2001
- 399
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A Look at a New Sunflower OilKleingartner, L. / Warner, K. et al. | 2001
- 405
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Organic: More Than ProduceDiMatteo, K. et al. | 2001
- 408
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The Role of Lutein in Eye Health and NutritionFullmer, L. A. / Shao, A. et al. | 2001
- 414
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Functions of Gelatine in Food ApplicationsSchott, A. et al. | 2001
- 417
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Identifying Valuable Corn Quality Traits for Starch ProductionJohnson, L. A. / Hardy, C. L. / Baumel, C. P. / White, P. J. et al. | 2001
- 424
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Lactitol as a Functional PrebioticKummel, K. F. / Brokx, S. et al. | 2001
- 431
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Replacing Eggs in Bakery Goods with Soy FlourGilbertson, D. B. / Porter, M. A. et al. | 2001
- 456
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Cranberry Ingredients and Applications in Breakfast FoodsGirard, K. / Tripp, L. et al. | 2001
- 461
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The Benefits of Eating Breakfast CerealsJones, J. M. et al. | 2001
- 468
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Using Extrusion to Create Breakfast Cereal ProductsEastman, J. / Orthoefer, F. / Solorio, S. et al. | 2001
- 472
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Identifying Valuable Corn Quality Traits for Livestock FeedJohnson, L. A. / Hardy, C. L. / Baumel, C. P. / Yu, T.-H. / Sell, J. L. et al. | 2001
- 482
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Choosing Computer Controls for Use in Breakfast Cereal ProcessingSchaefer, E. et al. | 2001
- 488
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Properties of Extruded Products from Breadfruit FlourNochera, C. L. / Moore, G. et al. | 2001
- 516
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The Need for a Multidisciplinary ApproachWood, P. J. et al. | 2001
- 517
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Using Instrumental Texture Analysis to Ensure Product QualityMcManuis, R. et al. | 2001
- 519
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The QA/QC Sensory Panel: A Commitment to QualityRutledge, K. P. et al. | 2001
- 522
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Pasta from Nontraditional Raw MaterialsMarconi, E. / Carcea, M. et al. | 2001
- 531
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Asian Perspective on Rice Sensory QualityJuliano, B. O. et al. | 2001