Recently added articles from Cereal Chemistry:
Characterization of Kafirins in Algerian Sorghum Cultivars
Sep 01, 2009; ... ABSTRACT The prolamins in seven Algerian Sahara sorghum cultivars of varying seed shape and color were investigated. Protein contents ranged from 12 to 16%. Prolamins were the major protein fraction. They could be separated according to degree of disulfide cross-linking. Kafirin monomers ...
Addressing the Dilemmas of Measuring Amylose in Rice
Sep 01, 2009; ... ABSTRACT Amylose content is a parameter that correlates with the cooking behavior of rice. It is measured at the earliest possible stages of rice improvement programs to enable breeders to build the foundations of appropriate grain quality during cultivar development. Amylose is usually ...
Tocopherol and Tocotrienol Content in Commercial Wheat Mill Streams
Sep 01, 2009; ... ABSTRACT The content of tocopherols and tocotrienols, collectively known as vitamin E (tocols), was determined in fractions of roller-milled wheat grains. The results showed that vitamin E components are present in all major flour fractions of wheat, but that the vitamin E content and ...
Characterization of Resistant Starch Samples Prepared from Two High-Amylose Maize Starches Through Debranching and Heat Treatments
Sep 01, 2009; ... ABSTRACT The aim of the present study was to investigate effects of debranching, autoclaving-storing cycles, and drying processes (oven-drying or freeze-drying) on RS contents, thermal, pasting, and functional properties of high-amylose maize starches (Hylon V and Hylon VII). The ...
Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat
Sep 01, 2009; ... ABSTRACT The aim of this study was to analyze the vitamin E composition of amaranth, quinoa, and buckwheat pseudocereals. The method used consisted of a one-step extraction with hexane followed by normal-phase high-performance liquid chromatography (NP-HPLC) coupled with a fluorescence ...