Industry Papers: Ingredients

Cassava Flakes

MUZANILA, Y. C., BRENNAN, J. G., KING, R. D. & MACDOUGALL, D. B. (2001). Texture of reconstituted cassava flakes. Tropical Science, 41 (2), 55-59.

Edible Powders

SIKORA, M., TOMASIK, P., SCHILLING, C. H. & SADY, M. (2005). Time-dependent characteristics of Herschel-Bulkley fluids from edible powders. International Journal of Food Science and Technology, 40, 149-156.

Gluten

HSAM, S. L. K., KIEFFER, R. & ZELLER, F. J. (2001). Significance of Aegilops tauschii glutenin genes on breadmaking properties of wheat. Cereal Chemistry, 78 (5), 521-525.

Lactose

LISTIOHADI, Y. D., HOURIGAN, J. A., STEELE, R. J., JOHNSON, R. L. & SLEIGH, R. W. (2002). Lactose: Polymorphism, caking behaviour and use in pharmaceuticals. Paper presented at WCPT4 Conference, 21-25 July 2002, Sydney, Australia.

Lupin Protein

FRANCO, J. M., RAYMUNDO, A., SOUSA, I. & GALLEGOS, C. (1998). Influence of processing variables on the rheological and textural properties of lupin protein-stabilized emulsions. Journal of Agriculture and Food Chemistry, 46 (8), 3109-3115.

LARSEN, L. B., SOUSA, I. M. N. & BEIRAO DA COSTA, M. L. (1994). The use of maillard reaction to improve gelation of soy and lupin proteins. Advances in Lupin Research, 524-527.

MAVRAKIS, C., DOXASTAKIS, G., & KIOSSEOGLOU, V. (2003). Large deformation properties of gels and model comminuted meat products containing lupin protein. Journal of Food Science, 68 (4), 1371-1375.

RAYMUNDO, A., FRANCO, J., GALLEGOS, C., EMPIS, J. & SOUSA, I. (1998). Effect of thermal denaturation of lupin protein on its emulsifying properties. Nahrung, 42 (3-4), 220-224.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). White lupin protein isolate as a foaming agent. Z. Lebensm Unters Forsch A, 207, 91-96.

RAYMUNDO, A., EMPIS, J. & SOUSA, I. (1998). Optimisation of lupin protein emulsion composition. Polish Journal of Food and Nutrition Sciences, 7 (3), 127-133.

Mustard

HOFFNER, B., GERHARDS, C. & PELEG, M. (1998). Method to assess the ability of rough surfaces to eliminate slip in food viscometry. Journal of Texture Studies, 29, 527-536.

SUWONSICHON, T. & PELEG, M. (1999). Imperfect squeezing flow viscometry of mustards with suspended particulates. Journal of Food Engineering, 39 (2), 217-226.

Starch

COCK, P. de & VANHEMELRIJCK, J. (1995). Predictive rheology for texture design of starch-based emulsified sauces. FIE '95 Conference Proceedings (Publ. Miller Freeman Technical Ltd. Netherlands), pp.215-221.

COCK, P. de (1996). Functional properties of starch: Methods and applications. Agro Food Industry Hi Tech., July, 18-22.

DE CONINCK, V. & VOM DORP, M. (1997). Swell starches. Dairy Ingredients International, March, 29-31.

FORSELL, P. M., HULLEMAN, S. H. D., MYLLARINEN, P. J., MOATES, G. K. & PARKER, R. (1999). Ageing of rubbery thermoplastic barley and oat starches. Carbohydrate Polymers, 39 (1), 43-51.

HANKS, A. L., HAGGERTY, R. J., BRANEN, A. L. (1996). Influence of cultivar and growing location on wheat starch characteristics. IFT Conference Paper, New Orleans, 1996.

PEREZ, E., BREENE, W. & BAHNASEY, Y. (1996). Variations in the gelatinization profiles of cassava, sagu and arrurruz native starches when measured by different thermal and mechanical methods. AACC Conference Paper, New Orleans, 1996.

PEREMANS, J. (1997). Modified starches for fresh and frozen pie fillings. Food Marketing & Technology, 11 (2), 8-10.

PINTHUS, E. J. & SINGH, R. P. (1996). Mechanical properties of crust during deep-fat frying of restructured starch products. AACC Conference Paper, Baltimore, 1996.

Starch Batter

KUAKPETOON, D. & WANG, .Y. J. (2001). Characterization of different starches oxidised by hypochlorite. Starch, 53, 211-218.

Starch Granules

BETTGE, A. D., GIROUX, M. J. & MORRIS, C. F. (2000). Susceptibility of waxy starch granules to mechanical damage. Cereal Chemistry, 77 (6), 750-753.

Sucrose Granules

BHANDARI, B. R. & HARTEL, R. W. (2002). Co-crystallization of sucrose at high concentration in the presence of glucose and fructose. Journal of Food Science, 67 (5), 1797-1802.

Sunflower Oil

PUPPO, M. C., MARTINI, S., HARTEL, R. W., & HERRERA, M. L. (2002). Effects of sucrose esters on isothermal crystallization and rheological behavior of blends of milk-fat fraction sunflower oil. Journal of Food Science, 67 (9), 3419-3426.

Vital Gluten

APICHARTSRANGKOON, A., LEDWARD, D. A., BELL, A. E. & BRENNAN, J. G. (1998). Physicochemical properties of high pressure treated wheat gluten. Food Chemistry, 63 (2), 215-220.

MILLER, R. A. & HOSENEY, R. C. (1996). Evaluating vital wheat gluten quality. Cereal Foods World, 41 (5), 412-416.

Yeast

PACHECO, M. T. B. & SGARBIERI, V. C. (1998). Hydrophilic and rheological properties of Brewer's yeast protein concentrates. Journal of Food Science, 63 (2), 238-243.