• Issue

    Cereal Chemistry: Volume 79, Issue 1

    iii, 1-166
    January/February 2002
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Acknowledgment of Reviewers

  • Page: iii
  • First Published: 15 January 2002

Review

Zein: A History of Processing and Use

John W. Lawton, 
  • Pages: 1-18
  • First Published: 15 January 2002

Note

Structure of Amylopectins from ae-Containing Maize Starches

Jeffrey D. Klucinec,  Donald B. Thompson, 
  • Pages: 19-23
  • First Published: 15 January 2002

Amylopectin Nature and Amylose-to-Amylopectin Ratio as Influences on the Behavior of Gels of Dispersed Starch

Jeffrey D. Klucinec,  Donald B. Thompson, 
  • Pages: 24-35
  • First Published: 15 January 2002

Effects of Product Temperature and Moisture Content on Viscoelastic Properties of Glutinous Rice Extrudates

George Chao-Chi Chuang,  An-I Yeh, 
  • Pages: 36-40
  • First Published: 15 January 2002

Wheat Intercultivar Differences in Susceptibility of Glutenin Protein to Effects of Bug (Eurygaster integriceps) Protease

D. Sivri,  H. D. Sapirstein,  W. Bushuk,  H. Köksel, 
  • Pages: 41-44
  • First Published: 15 January 2002

Contribution of Sourdough Lactobacilli, Yeast, and Cereal Enzymes to the Generation of Amino Acids in Dough Relevant for Bread Flavor

C. Thiele,  M. G. Gänzle,  R. F. Vogel, 
  • Pages: 45-51
  • First Published: 15 January 2002

Prediction of Texture of Cooked White Rice by Near-Infrared Reflectance Analysis of Whole-Grain Milled Samples

Jean-Francois Meullenet,  Andy Mauromoustakos,  Teri Bellman Horner,  Bradley P. Marks, 
  • Pages: 52-57
  • First Published: 15 January 2002

Steady and Dynamic Shear Rheological Properties of Starch and Decolorized Hsian-tsao Leaf Gum Composite Systems

Lih-Shiuh Lai,  Chih-Lun Liao, 
  • Pages: 58-63
  • First Published: 15 January 2002

Effects of Flour Particle Size and Starch Damage on Processing and Quality of White Salted Noodles

D. W. Hatcher,  M. J. Anderson,  R. G. Desjardins,  N. M. Edwards,  J. E. Dexter, 
  • Pages: 64-71
  • First Published: 15 January 2002

Effects of Heat-Moisture Treatment and Lipids on Gelatinization and Retrogradation of Maize and Potato Starches

Emako Miyoshi, 
  • Pages: 72-77
  • First Published: 15 January 2002

Tetraploid Wheat—A Resource for Genetic Improvement of Durum Wheat Quality

M. J. Sissons,  R. A. Hare, 
  • Pages: 78-84
  • First Published: 15 January 2002

Effects of Fortification and Enrichment of Maize Tortillas on Growth and Brain Development of Rats Throughout Two Generations

Chryssanthi Stylianopoulos,  Sergio O. Serna Saldívar,  Guillermo Arteaga MacKinney, 
  • Pages: 85-91
  • First Published: 15 January 2002

Evaluation of a Near-Infrared Reflectance Spectrometer as a Granulation Sensor for First-Break Ground Wheat: Studies with Hard Red Winter Wheats

M. C. Pasikatan,  J. L. Steele,  E. Haque,  C. K. Spillman,  G. A. Milliken, 
  • Pages: 92-97
  • First Published: 15 January 2002

Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)

Hyang Sook Chun,  Sung Bin Cho,  Hye Young L. Kim, 
  • Pages: 98-101
  • First Published: 15 January 2002

Understanding the Mechanism of Cross-Linking Agents (POCl3, STMP, and EPI) Through Swelling Behavior and Pasting Properties of Cross-Linked Waxy Maize Starches

Julie B. Hirsch,  Jozef L. Kokini, 
  • Pages: 102-107
  • First Published: 15 January 2002

Frequency Dependence of Viscoelastic Properties of Bread Crumb and Relation to Bread Staling

F. C. Wang,  X. S. Sun, 
  • Pages: 108-114
  • First Published: 15 January 2002

Study of a Small-Scale Laboratory Wet-Milling Procedure for Wheat

D. Wang,  D. S. Chung, 
  • Pages: 115-119
  • First Published: 15 January 2002

Effect of Steeping Conditions (Sulfur Dioxide, Lactic Acid, and Temperature) on Starch Yield, Starch Quality, and Germ Quality from the Intermittent Milling and Dynamic Steeping Process (IMDS) for a Brazilian Corn Hybrid

M. S. J. Manzoni,  S. N. Kronka,  J. F. Lopes-Filho, 
  • Pages: 120-124
  • First Published: 15 January 2002

Note

Granular Cold Water Gelling Starch Prepared from Chickpea Starch Using Liquid Ammonia and Ethanol

R. Jackowski,  Z. Czuchajowska,  B.-K. Baik, 
  • Pages: 125-128
  • First Published: 15 January 2002

Influence of Mixing Conditions and Rest Time on Capillary Flow Behavior of Wheat Flour Dough

Bernard Cuq,  Erhan Yildiz,  Jozef Kokini, 
  • Pages: 129-137
  • First Published: 15 January 2002

Effect of Glass Transition and Cross-Linking on Rheological Properties of Gluten: Development of a Preliminary State Diagram

Imad Toufeili,  Ian A. Lambert,  Jozef L. Kokini, 
  • Pages: 138-142
  • First Published: 15 January 2002

Two-Dimensional Vibration Spectroscopy of Rice Quality and Cooking

F. E. Barton II,  D. S. Himmelsbach,  A. M. McClung,  E. L. Champagne, 
  • Pages: 143-147
  • First Published: 15 January 2002

Plant Sterols in Cereals and Cereal Products

V. Piironen,  J. Toivo,  A.-M. Lampi, 
  • Pages: 148-154
  • First Published: 15 January 2002

Simplified Dilute Acetic Acid Based Extraction Procedure for Fractionation and Analysis of Wheat Flour Protein by Size Exclusion HPLC and Flow Field-Flow Fractionation

T. Ueno,  S. G. Stevenson,  K. R. Preston,  M. J. Nightingale,  B. M. Marchylo, 
  • Pages: 155-161
  • First Published: 15 January 2002

Changes in Nixtamalized Corn Flour Dependent on Postcooking Steeping Time

J. L. Fernández-Muñoz,  M. E. Rodríguez,  R. C. Pless,  H. E. Martínez-Flores,  M. Leal,  J. L. Martinez,  L. Baños, 
  • Pages: 162-166
  • First Published: 15 January 2002