Cereal Chemistry 2012: Vol 89 Index

2012·1.4 MB·English

CEREAL CHEMISTRY®
Author Index to Volume 89
Page numbers of errata are in italic. Eckhoff, S. R. See H. Huang, 104, 217
Egan, N. See N. Aravind, 84
Abbott. D. See G.-P. Hong, 276; A. Stone, 185
Abdel-Aal, E.-S. M., T.-M. Choo, S. Dhillon, and I. Rabalski, Free and Bound Faubion, J. See S. Yan, 30
Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Fellows, C. M. See N. Aravind, 84
Their Contribution to Free Radical Scavenging Capacity, 198 Figueroa, J. D. C., C. I. Manuel, Z. J. Hernandez-Estrada, and B. Ramirez-
. See T. H. Gamel, 52 Wong, Stress Relaxation of Wheat Kernels and Their Relationship with
Abécassis, J. See S. R. Delwiche, 24; P. Lasme, 44 Milling, Rheological, and Breadmaking Quality of Wheat, 211
Aguilar-Palazuelos, E. See C. Delgado-Nieblas, 65 Finney, P. See M. B. Omary, |
Altosaar, I. See A. G. Koziol, 262 Flander, L. See K. Katina, 126
Alviola, N. J. See T. O. Jondiko, 155 Flowers, M. D. See A. S. Ross, 307
Ambardekar, A. A., and T. J. Siebenmorgen, Effects of Postharvest Elevated- Fong, C. See M. B. Omary, |
Temperature Exposure on Rice Quality and Functionality, 109
. See S. B. Lanning, 168 Gallegos-Infante, A. See C. Delgado-Nieblas, 65
Ames, N. P. See T. H. Gamel, 52 Gamel, T. H., E.-S. M. Abdel-Aal, P. J. Wood, N. P. Ames, and S. M. Tosh,
Aravind, N., M. Sissons, N. Egan, C. M. Fellows, J. Blazek, and E. P. Gilbert, Application of the Rapid Visco Analyzer (RVA) as an Effective
Effect of B-Glucan on Technological, Sensory, and Structural Properties of Rheological Tool for Measurement of B-Glucan Viscosity, 52
Durum Wheat Pasta, 84 Gan, L.-J. See D. Yang, 284
Avramenko, N. See G.-P. Hong, 276; A. Stone, 185 Gao, J.-M. See X.-D. Guo, 311
Awika, J. M. See T. O. Jondiko, 155 Geng, Z., P. Zhang, J. Yao, D. Yang, H. Ma, and P. Rayas-Duarte, Physico-
chemical and Rheological Properties of Chinese Soft Wheat Flours and
Baik, B.-K., and I. H. Han, Cooking, Roasting, and Fermentation of Chick-
Their Relationships with Cookie-Making Quality, 237
peas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread, 269
. See H.-W. Choi, 73; C.-S. Kang, 296 Gilbert, E. P. See N. Aravind, 84
Gong, L.-X., C. Jin, L.-J. Wu, X.-Q. Wu, and Y. Zhang, Tibetan Hull-less
Bar L’Helgouac’h, C. See P. Lasme, 44
Bean, S. R. See S. Yan, 30 Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants, 290
Guo, C. See C. Jia, 162
Blazek, J. See N. Aravind, 84
Guo, X.-D., M. Wang, J.-M. Gao, and X.-W. Shi, Bioguided Fraction of Anti-
Brewer, L. R., and D. L. Wetzel, Fourier Transform Infrared (FT-IR) Micro-
oxidant Activity of Ethanol Extract from Tartary Buckwheat Bran, 311
spectroscopic Genetic Expression of the Waxy Trait in Isogenic Durum and
Common Wheat, 94
Ha, S.-H. See J. K. Kim, 151
Brummer, Y., R. Duss, T. M. S. Wolever, and S. M. Tosh, Glycemic Re-
Hall, C. See C. W. Simons, 176
sponse to Extruded Oat Bran Cereals Processed to Vary in Molecular
Han, I. H. See B.-K. Baik, 269
Weight, 255
Haros, M. See J. M. Sanz-Penella, 223
Bryant, R. J. See S. B. Lanning, 168
Harris, T. See H.-W. Choi, 73
Bunzel, M. See S. Vaidyanathan, 247
Hays, D. B. See T. O. Jondiko, 155
Cai, L. See S. Yan, 30 Hernandez-Estrada, Z. J. See J. D. C. Figueroa, 211
Caro-Corrales, J. See C. Delgado-Nieblas, 65 Hong, G.-P., N. Avramenko, A. Stone, D. Abbott, H. Classen, and M. Nickerson,
Cato, L. See S. Mitra, 117 Extractability and Molecular Modifications of Gliadin and Glutenin Proteins
Cho, J.-W. See D. Yang, 284 Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers
Choi, H.-W., T. Harris, and B.-K. Baik, Improvement of Sponge Cake Baking Dried Grains with Solubles Process Using a Wheat Feedstock, 276
Test Procedure for Simple and Reliable Estimation of Soft White Wheat Hong, S.-T. See D. Yang, 284
Quality, 73 Hou, G. G. See Y. Zhou, 38
Choo, T.-M. See E.-S. M. Abdel-Aal, 198 Huang, H., W. Liu, V. Singh, M.-G. C. Danao, and S. R. Eckhoff, Effect of
Classen, H. See G.-P. Hong, 276; A. Stone, 185 Harvest Moisture Content on Selected Yellow Dent Corn: Dry-Grind Fer-
Conforti, P. A.. D. K. Yamul, and C. E. Lupano, Influence of Milk, Corn mentation Characteristics and DDGS Composition, 217
Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, . L. Xu, and S. R. Eckhoff, Effects of Selected Harvest Moistures and
and Fracture Stress of Biscuits, 205 Frozen Storage Times on Selected Yellow Dent Corn: Wet-Milling Yields
Cotta, M. A. See B. S. Dien, 15 and Starch Pasting Properties, 104
Counce, P. A. See S. B. Lanning, 168 Huang, W. See C. Jia, 162
Courtin, C. M. See A. M. Kiszonas, 143, 265 Huebsch, M. P. See A. G. Koziol, 262
Danao, M.-G. C. See H. Huang, 217 Ibrahim, A. See T. O. Jondiko, 155
Delgado-Nieblas, C., E. Aguilar-Palazuelos, A. Gallegos-Infante, N. Rocha- Ito, H. See K. Nakamura, 79
Guzman, J. Zazueta-Morales, and J. Caro-Corrales, Characterization and
Optimization of Extrusion Cooking for the Manufacture of Third- James, A. P. See S. Mitra, 117
Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour, 65 Jeung, J.-U. See C.-S. Kang, 296
Delwiche, S. R., C. F. Morris, F. Mabille, and J. Abécassis, Influence of In- Jia, C., W. Huang, C. Wu, J. Zhong, P. Rayas-Duarte, and C. Guo, Frozen
strument Rigidity and Specimen Geometry on Calculations of Compressive Bread Dough Properties Modified by Thermostable Ice Structuring Proteins
Strength Properties of Wheat Endosperm, 24 Extract from Chinese Privet (Ligustrum vulgare) Leaves, 162
Dhillon, S. See E.-S. M. Abdel-Aal, 198 Jin, C. See L.-X. Gong, 290
Dien, B. S., D. T. Wicklow, V. Singh, R. A. Moreau, J. K. Winkler-Moser, Jondiko, T. O., N. J. Alviola, D. B. Hays, A. Ibrahim, M. Tilley, and J. M.
and M. A. Cotta, Influence of Stenocarpella maydis Infected Corn on the Awika, Effect of High-Molecular-Weight Glutenin Subunit Allelic Compo-
Composition of Corn Kernel and Its Conversion into Ethanol, 15 sition on Wheat Flour Tortilla Quality, 155
Doehlert, D. C., and S. Simsek, Variation in B-Glucan Fine Structure, Ex- Jung, J. Y. See J. K. Kim, 151
tractability, and Flour Slurry Viscosity in Oats Due to Genotype and Envi- Juvonen, R. See K. Katina, 126
ronment, 242
, and M. S. McMullen, Extraction of B-Glucan from Oats for Kang, C.-S., J.-U. Jeung, B.-K. Baik, and C. S. Park, Effects of Allelic Varia-
Soluble Dietary Fiber Quality Analysis, 230 tions in Wx-/, Glu-D/, Glu-B3, and Pinb-D/ Loci on Flour Characteristics
Duss, R. See Y. Brummer, 255 and White Salted Noodle-Making Quality of Wheat Flour, 296
316 CEREAL CHEMISTRY
CEREAL CHEMISTRY®
Author Index to Volume 89
Page numbers of errata are in italic. Eckhoff, S. R. See H. Huang, 104, 217
Egan, N. See N. Aravind, 84
Abbott. D. See G.-P. Hong, 276; A. Stone, 185
Abdel-Aal, E.-S. M., T.-M. Choo, S. Dhillon, and I. Rabalski, Free and Bound Faubion, J. See S. Yan, 30
Phenolic Acids and Total Phenolics in Black, Blue, and Yellow Barley and Fellows, C. M. See N. Aravind, 84
Their Contribution to Free Radical Scavenging Capacity, 198 Figueroa, J. D. C., C. I. Manuel, Z. J. Hernandez-Estrada, and B. Ramirez-
. See T. H. Gamel, 52 Wong, Stress Relaxation of Wheat Kernels and Their Relationship with
Abécassis, J. See S. R. Delwiche, 24; P. Lasme, 44 Milling, Rheological, and Breadmaking Quality of Wheat, 211
Aguilar-Palazuelos, E. See C. Delgado-Nieblas, 65 Finney, P. See M. B. Omary, |
Altosaar, I. See A. G. Koziol, 262 Flander, L. See K. Katina, 126
Alviola, N. J. See T. O. Jondiko, 155 Flowers, M. D. See A. S. Ross, 307
Ambardekar, A. A., and T. J. Siebenmorgen, Effects of Postharvest Elevated- Fong, C. See M. B. Omary, |
Temperature Exposure on Rice Quality and Functionality, 109
. See S. B. Lanning, 168 Gallegos-Infante, A. See C. Delgado-Nieblas, 65
Ames, N. P. See T. H. Gamel, 52 Gamel, T. H., E.-S. M. Abdel-Aal, P. J. Wood, N. P. Ames, and S. M. Tosh,
Aravind, N., M. Sissons, N. Egan, C. M. Fellows, J. Blazek, and E. P. Gilbert, Application of the Rapid Visco Analyzer (RVA) as an Effective
Effect of B-Glucan on Technological, Sensory, and Structural Properties of Rheological Tool for Measurement of B-Glucan Viscosity, 52
Durum Wheat Pasta, 84 Gan, L.-J. See D. Yang, 284
Avramenko, N. See G.-P. Hong, 276; A. Stone, 185 Gao, J.-M. See X.-D. Guo, 311
Awika, J. M. See T. O. Jondiko, 155 Geng, Z., P. Zhang, J. Yao, D. Yang, H. Ma, and P. Rayas-Duarte, Physico-
chemical and Rheological Properties of Chinese Soft Wheat Flours and
Baik, B.-K., and I. H. Han, Cooking, Roasting, and Fermentation of Chick-
Their Relationships with Cookie-Making Quality, 237
peas, Lentils, Peas, and Soybeans for Fortification of Leavened Bread, 269
. See H.-W. Choi, 73; C.-S. Kang, 296 Gilbert, E. P. See N. Aravind, 84
Gong, L.-X., C. Jin, L.-J. Wu, X.-Q. Wu, and Y. Zhang, Tibetan Hull-less
Bar L’Helgouac’h, C. See P. Lasme, 44
Bean, S. R. See S. Yan, 30 Barley (Hordeum vulgare L.) as a Potential Source of Antioxidants, 290
Guo, C. See C. Jia, 162
Blazek, J. See N. Aravind, 84
Guo, X.-D., M. Wang, J.-M. Gao, and X.-W. Shi, Bioguided Fraction of Anti-
Brewer, L. R., and D. L. Wetzel, Fourier Transform Infrared (FT-IR) Micro-
oxidant Activity of Ethanol Extract from Tartary Buckwheat Bran, 311
spectroscopic Genetic Expression of the Waxy Trait in Isogenic Durum and
Common Wheat, 94
Ha, S.-H. See J. K. Kim, 151
Brummer, Y., R. Duss, T. M. S. Wolever, and S. M. Tosh, Glycemic Re-
Hall, C. See C. W. Simons, 176
sponse to Extruded Oat Bran Cereals Processed to Vary in Molecular
Han, I. H. See B.-K. Baik, 269
Weight, 255
Haros, M. See J. M. Sanz-Penella, 223
Bryant, R. J. See S. B. Lanning, 168
Harris, T. See H.-W. Choi, 73
Bunzel, M. See S. Vaidyanathan, 247
Hays, D. B. See T. O. Jondiko, 155
Cai, L. See S. Yan, 30 Hernandez-Estrada, Z. J. See J. D. C. Figueroa, 211
Caro-Corrales, J. See C. Delgado-Nieblas, 65 Hong, G.-P., N. Avramenko, A. Stone, D. Abbott, H. Classen, and M. Nickerson,
Cato, L. See S. Mitra, 117 Extractability and Molecular Modifications of Gliadin and Glutenin Proteins
Cho, J.-W. See D. Yang, 284 Withdrawn from Different Stages of a Commercial Ethanol Fuel/Distillers
Choi, H.-W., T. Harris, and B.-K. Baik, Improvement of Sponge Cake Baking Dried Grains with Solubles Process Using a Wheat Feedstock, 276
Test Procedure for Simple and Reliable Estimation of Soft White Wheat Hong, S.-T. See D. Yang, 284
Quality, 73 Hou, G. G. See Y. Zhou, 38
Choo, T.-M. See E.-S. M. Abdel-Aal, 198 Huang, H., W. Liu, V. Singh, M.-G. C. Danao, and S. R. Eckhoff, Effect of
Classen, H. See G.-P. Hong, 276; A. Stone, 185 Harvest Moisture Content on Selected Yellow Dent Corn: Dry-Grind Fer-
Conforti, P. A.. D. K. Yamul, and C. E. Lupano, Influence of Milk, Corn mentation Characteristics and DDGS Composition, 217
Starch, and Baking Conditions on the Starch Digestibility, Gelatinization, . L. Xu, and S. R. Eckhoff, Effects of Selected Harvest Moistures and
and Fracture Stress of Biscuits, 205 Frozen Storage Times on Selected Yellow Dent Corn: Wet-Milling Yields
Cotta, M. A. See B. S. Dien, 15 and Starch Pasting Properties, 104
Counce, P. A. See S. B. Lanning, 168 Huang, W. See C. Jia, 162
Courtin, C. M. See A. M. Kiszonas, 143, 265 Huebsch, M. P. See A. G. Koziol, 262
Danao, M.-G. C. See H. Huang, 217 Ibrahim, A. See T. O. Jondiko, 155
Delgado-Nieblas, C., E. Aguilar-Palazuelos, A. Gallegos-Infante, N. Rocha- Ito, H. See K. Nakamura, 79
Guzman, J. Zazueta-Morales, and J. Caro-Corrales, Characterization and
Optimization of Extrusion Cooking for the Manufacture of Third- James, A. P. See S. Mitra, 117
Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour, 65 Jeung, J.-U. See C.-S. Kang, 296
Delwiche, S. R., C. F. Morris, F. Mabille, and J. Abécassis, Influence of In- Jia, C., W. Huang, C. Wu, J. Zhong, P. Rayas-Duarte, and C. Guo, Frozen
strument Rigidity and Specimen Geometry on Calculations of Compressive Bread Dough Properties Modified by Thermostable Ice Structuring Proteins
Strength Properties of Wheat Endosperm, 24 Extract from Chinese Privet (Ligustrum vulgare) Leaves, 162
Dhillon, S. See E.-S. M. Abdel-Aal, 198 Jin, C. See L.-X. Gong, 290
Dien, B. S., D. T. Wicklow, V. Singh, R. A. Moreau, J. K. Winkler-Moser, Jondiko, T. O., N. J. Alviola, D. B. Hays, A. Ibrahim, M. Tilley, and J. M.
and M. A. Cotta, Influence of Stenocarpella maydis Infected Corn on the Awika, Effect of High-Molecular-Weight Glutenin Subunit Allelic Compo-
Composition of Corn Kernel and Its Conversion into Ethanol, 15 sition on Wheat Flour Tortilla Quality, 155
Doehlert, D. C., and S. Simsek, Variation in B-Glucan Fine Structure, Ex- Jung, J. Y. See J. K. Kim, 151
tractability, and Flour Slurry Viscosity in Oats Due to Genotype and Envi- Juvonen, R. See K. Katina, 126
ronment, 242
, and M. S. McMullen, Extraction of B-Glucan from Oats for Kang, C.-S., J.-U. Jeung, B.-K. Baik, and C. S. Park, Effects of Allelic Varia-
Soluble Dietary Fiber Quality Analysis, 230 tions in Wx-/, Glu-D/, Glu-B3, and Pinb-D/ Loci on Flour Characteristics
Duss, R. See Y. Brummer, 255 and White Salted Noodle-Making Quality of Wheat Flour, 296
316 CEREAL CHEMISTRY
Kariluoto, S. See K. Katina, 126 White Winter Wheat, 307
Katina, K., R. Juvonen, A. Laitila, L. Flander, E. Nordlund, S. Kariluoto, V. Rothschild, J. See M. B. Omary, |
Piironen, and K. Poutanen, Fermented Wheat Bran as a Functional Ingredi-
ent in Baking, 126 Sanz, Y. See J. M. Sanz-Penella, 223
Kim, J. K., S.-Y. Park, J. Y. Jung, S.-H. Ha, S.-H. Lim, S. M. Lee, H.-J. Woo, Sanz-Penella, J. M., J. M. Laparra, Y. Sanz, and M. Haros, Influence of
S. U. Park, and S.-C. Suh, Policosanol Content and Composition of Korean Added Enzymes and Bran Particle Size on Bread Quality and Iron Availa-
Rice (Oryza sativa L.) Cultivars, 151 bility, 223
Kiszonas, A. M., C. M. Courtin, and C. F. Morris, A Critical Assessment of Seetharaman, K. See A. Vatandoust, 59
the Quantification of Wheat Grain Arabinoxylans Using a Phloroglucinol Shi, X.-W. See X.-D. Guo, 311
Colorimetric Assay, 143, 265 Shi, Y.-C. See S. Yan, 30
Kljak, K. See S. Luterotti, 100 Shin, J.-A. See D. Yang, 284
Kongraksawech, T. See A. S. Ross, 307 Siebenmorgen, T. J. See A. A. Ambardekar, 109; S. B. Lanning, 168
Koziol, A. G., B. K. Marquez, M. P. Huebsch, J. C. Smith, and I. Altosaar, Simons, C. W., C. Hall Ill, and M. Tulbek, Effects of Extruder Screw Speeds
Commercially Produced Rice and Maize Starches Contain Nonhost on Physical Properties and In Vitro Starch Hydrolysis of Precooked Pinto,
Proteins, as Shown by Mass Spectrometry, 262 Navy, Red, and Black Bean Extrudates, 176
Ku, J.-H. See D. Yang, 284 Simsek, S. See D. C. Doehlert, 230, 242; J.-B. Ohm, 135
Singh, V. See B. S. Dien, 15; H. Huang, 217
Laitila, A. See K. Katina, 126 Sissons, M. See N. Aravind, 84
Lanning, S. B., T. J. Siebenmorgen, A. A. Ambardekar, P. A. Counce, and R. J. Smith, J. C. See A. G. Koziol, 262
Bryant, Effects of Nighttime Air Temperature During Kernel Development of Solah, V. A. See S. Mitra, 117
Field-Grown Rice on Physicochemical and Functional Properties, 168 Stone, A., N. Avramenko, D. Abbott, H. Classen, and M. Nickerson, Func-
Laparra, J. M. See J. M. Sanz-Penella, 223 tional Attributes of Proteins Withdrawn from Different Stages of a Com-
Lasme, P., F.-X. Oury, C. Michelet, J. Abécassis, F. Mabille, C. Bar mercial Ethanol Fuel/Distillers Dried Grains with Solubles Process Using a
L’Helgouac’h, and V. Lullien-Pellerin, A Study of Puroindoline b Gene In- Wheat Feedstock, 185
volvement in the Milling Behavior of Hard-Type Common Wheats, 44 . See G.-P. Hong, 276
Lee, K.-T. See D. Yang, 284 Suh, S.-C. See J. K. Kim, 151
Lee, S. M. See J. K. Kim, 151 Sun, X. S. See S. Yan, 30
Lemlioglu Austin, D., N. D. Turner, C.M . McDonough, and L. W. Rooney, Sung, C.-K. See D. Yang, 284
Effects of Brans from Specialty Sorghum Varieties on In Vitro Starch Di-
gestibility of Soft and Hard Sorghum Endosperm Porridges, 190 Taira, M. See K. Nakamura, 79
Lim, S.-H. See J. K. Kim, 151 Taniguchi, Y. See K. Nakamura, 79
Liu, W. See H. Huang, 217 Tilley, M. See T. O. Jondiko, 155
Lullien-Pellerin, V. See P. Lasme, 44 Tosh, S. M. See Y. Brummer, 255; T. H. Gamel, 52; A. Vatandoust, 59
Lupano, C. E. See P. A. Conforti, 205 Tulbek, M. See C. W. Simons, 176
Luterotti, S., and K. Kljak, Is the Simple Calibration Accurate Enough for Turner, N. D. See D. Lemlioglu Austin, 190
Spectrophotometric Screening of Total Carotenoids in Corn Flours?, 100
Vaidyanathan, S., and M. Bunzel, Development and Application of a Method-
Ma, H. See Z. Geng, 237 ology to Determine Free Ferulic Acid and Ferulic Acid Ester-Linked to Dif-
Mabille, F. See S. R. Delwiche, 24; P. Lasme, 44 ferent Types of Carbohydrates in Cereal Products, 247
Manuel, C. I. See J. D. C. Figueroa, 211 Vatandoust, A., S. Ragaee, P. J. Wood, S. M. Tosh, and K. Seetharaman,
Marquez, B. K. See A. G. Koziol, 262 Detection, Localization, and Variability of Endogenous B-Glucanase in
McDonough, C. M. See D. Lemlioglu Austin, 190 Wheat Kernels, 59
McMullen, M. S. See D. C. Doehlert, 230
Mergoum, M. See J.-B. Ohm, 135 Wang, D. See S. Yan, 30
Michelet, C. See P. Lasme, 44 Wang, M. See X.-D. Guo, 311
Mitra, S., L. Cato, A. P. James, and V. A. Solah, Evaluation of White Salted Wetzel, D. L. See L. R. Brewer, 94
Noodles Enriched with Oat Flour, 117 Wicklow, D. T. See B. S. Dien, 15
Moreau, R. A. See B. S. Dien, 15 Winkler-Moser, J. K. See B. S. Dien, 15
Morris, C. F. See S. R. Delwiche, 24; A. M. Kiszonas, 143, 265 Wolever, T. M. S. See Y. Brummer, 255
Woo, H.-J. See J. K. Kim, 151
Nakamura, K., Y. Taniguchi, M. Taira, and H. Ito, Investigation of Soft Wood, P. J. See T. H. Gamel, 52; A. Vatandoust, 59
Wheat Flour Quality Factors Associated with Sponge Cake Sensory Ten- Wu, C. See C. Jia, 162
derness, 79 Wu, L.-J. See L.-X. Gong, 290
Nickerson, M. See G.-P. Hong, 276; A. Stone, 185 Wu, X. See S. Yan, 30
Nordlund, E. See K. Katina, 126 Wu, X.-Q. See L.-X. Gong, 290
Ohm, J.-B., S. Simsek, and M. Mergoum, Modeling of Dough Mixing Profile Xu, L. See H. Huang, 104
Under Thermal and Nonthermal Constraint for Evaluation of Breadmaking
Quality of Hard Spring Wheat Flour, 135 Yamul, D. K. See P. A. Conforti, 205
Omary, M. B., C. Fong, J. Rothschild, and P. Finney, Effects of Germination on Yan, S., X. Wu, J. Faubion, S. R. Bean, L. Cai, Y.-C. Shi, X. S. Sun, and D.
the Nutritional Profile of Gluten-Free Cereals and Pseudocereals: A Review, | Wang, Ethanol-Production Performance of Ozone-Treated Tannin Grain
Oury, F.-X. See P. Lasme, 44 Sorghum Flour, 30
Yang, D., J.-A. Shin, L.-J. Gan, X.-M. Zhu, S.-T. Hong, C.-K. Sung, J.-W.
Park, C. S. See C.-S. Kang, 296 Cho, J.-H. Ku, and K.-T. Lee, Comparison of Nutritional Compounds in
Park, S. U. See J. K. Kim, 151 Premature Green and Mature Yellow Whole Wheat in Korea, 284
Park, S.-Y. See J. K. Kim, 15! . See Z. Geng, 237
Piironen, V. See K. Katina, 126 Yao, J. See Z. Geng, 237
Poutanen, K. See K. Katina, 126
Zazueta-Morales, J. See C. Delgado-Nieblas, 65
Rabalski, I. See E.-S. M. Abdel-Aal, 198 Zemetra, R. S. See A. S. Ross, 307
Ragaee, S. See A. Vatandoust, 59 Zhang, P. See Z. Geng, 237
Ramirez-Wong, B. See J. D. C. Figueroa, 211 Zhang, Y. See L.-X. Gong, 290
Rayas-Duarte, P. See Z. Geng, 237; C. Jia, 162 Zhong, J. See C. Jia, 162
Rocha-Guzman, N. See C. Delgado-Nieblas, 65 Zhou, Y., and G. G. Hou, Effects of Phosphate Salts on the pH Values and
Rooney, L. W. See D. Lemlioglu Austin, 190 Rapid Visco Analyser (RVA) Pasting Parameters of Wheat Flour Suspen-
Ross, A. S., M. D. Flowers, R. S. Zemetra, and T. Kongraksawech, Effect of sions, 38
Grain Protein Concentration on Falling Number of Ungerminated Soft Zhu, X.-M. See D. Yang, 284
Vol. 89, No. 6, 2012 317
CEREAL CHEMISTRY®
Subject Index to Volume 89
Page numbers ofe rrata are in italic. Ethanol
—gliadin and glutenin proteins withdrawn from different stages of commercial
a-Amylase, influence of particle size on bread quality and iron availability, 223 process using a wheat feedstock, 276
Antioxidants —influence of Stenocarpella maydis infected corn on the composition of corn
—from tartary buckwheat bran, bioguided fraction of ethanol extract, 311 kernel and its conversion into, 15
—Tibetan hull-less barley as potential source of, 290 —trom ozone-treated tannin grain sorghum flour, 30
Arabinoxylans, wheat grain, quantification of with phloroglucinol colorimetric —from tartary buckwheat bran, bioguided fraction of antioxidant activity from,
assay, 143, 265 311
Extruder screw speed, effect on physical properties and in vitro starch hydroly-
Barley sis of precooked pinto, navy, red, and black bean extrudates, 176
—black, blue, and yellow, free and bound phenolic acids and total phenolics, Extrusion cooking, for manufacture of third-generation snacks with winter
contribution to free radical scavenging capacity and, 198 squash flour, 65
—Tibetan hull-less, as potential source of antioxidants, 290
Beans Falling number, of ungerminated soft white winter wheat, effect of grain protein
—cooking, roasting, and fermentation of for fortification of leavened bread, 269 concentration on, 307
—precooked pinto, navy, red, and black, effects of extruder screw speeds on Fermented wheat bran, as functional ingredient in baking, 126
physical properties and in vitro starch hydrolysis of, 176 Ferulic acid, free and linked to different carbohydrates in cereal products,
Biscuits, effects of milk, corn starch, and baking conditions on the starch methodology for determining, 247
digestibility, gelatinization, and fracture stress of, 205 Flour
Bran —corn, spectrophotometric screening of total carotenoids in, calibration for, 100
—buckwheat, bioguided fraction of antioxidant activity of ethanol extract from, —hard spring wheat, modeling of dough mixing profile under thermal and
311 nonthermal constraint for evaluation of breadmaking quality of, 135
—fermented wheat, as functional ingredient in baking, 126 —oat, evaluation of white salted noodles enriched with, 117
—influence of particle size on bread quality and iron availability, 223 —oat, extraction of B-glucan from for soluble dietary fiber quality analysis, 230
—oat cereals, processed to vary in molecular weight, glycemic response to, 255 —ozone-treated tannin grain sorghum, ethanol-production performance of, 30
—from specialty sorghum varieties, effects on in vitro starch digestibility of soft —soft wheat, quality factors associated with sponge cake sensory tenderness, 79
and hard sorghum endosperm porridges, 190 —wheat (suspensions), effects of phosphate salts on pH values and RVA
Breads pasting parameters of, 38
—influence of added enzymes and bran particle size on quality and iron availa- —wheat, effect of allelic variations in Wx-/, Glu-D1, Glu-B3, and Pinb-D1 loci
bility, 223 on characteristics of, 296
—leavened, cooking, roasting, and fermentation of chickpeas, lentils, peas, and —wheat, high-molecular-weight glutenin subunit allelic composition and
soybeans for fortification of, 269 tortilla quality, 155
—modeling of dough mixing profile under thermal and nonthermal constraint —winter squash, extrusion cooking for manufacture of third generation snacks
for evaluation of breadmaking quality of hard spring wheat flour, 135 with, 65
—stress relaxation of wheat kernels and, 211 Free radical scavenging capacity, free and bound phenolic acids, and total
—thermostable ice structuring proteins from Chinese privet and properties of phenolics in black, blue, and yellow barley and, 198
frozen bread dough, 162 Frozen storage time, of yellow dent corn, effects on wet-milling yields and
Buckwheat, bioguided fraction of antioxidant activity of ethanol extract from, 311 starch pasting properties, 104
Carotenoids, spectrophotometric screening of in corn flours, calibration for, 100 Germination, effects on the nutritional profile of gluten-free cereals and pseudo-
Cereals, gluten-free, effects of germination on nutritional profile of, | cereals, |
Chickpeas, cooking, roasting, and fermentation of for fortification of leavened Gliadin, withdrawn from different stages of commercial ethanol fuel—distillers
bread, 269 dried grains with solubles process using a wheat feedstock, extractability and
Chinese privet. thermostable ice structuring proteins from, frozen bread dough molecular modification of, 276
properties and, 162 - B-Glucan
Colorimetric assays, for quantification of wheat grain arabinoxylans, 143, 265 —effect on technological, sensory, and structural properties of durum wheat
Cookies, physicochemical and rheological properties of Chinese soft wheat pasta, 84
flours and their relationships with quality of, 237 —extraction of from oats for soluble dietary fiber quality analysis, 230
Corn sy —oat-enriched cereals processed to vary in molecular weight, glycemic re-
—flours, spectrophotometric screening of total carotenoids in, calibration for, 100 sponse to, 255
—starch digestibility, gelatinization, and fracture stress of biscuits and, 205 —Rapid Visco Analyzer as tool for measurement of viscosity, 52
—Stenocarpella maydis on, kernel composition and conversion into ethanol, 15 —variation in fine structure, extractability, and flour slurry viscosity in oats due
—yellow dent, effect of harvest moisture content on dry-grind fermentation to genotype and environment, 242
characteristics and DDGS composition, 217 B-Glucanase, detection, localization, and variability of endogenous in wheat
—yellow dent, effects of harvest moisture and frozen storage times on wet- kernels, 59
milling yields and starch pasting properties of, 104 Gluten, effects of germination on the nutritional profile of gluten-free cereals
Corn starch, digestibility, gelatinization, and fracture stress of biscuits and, 205 and pseudocereals, |
Glutenin
Distillers dried grains with solubles (DDGS) —high-molecular-weight subunit allelic composition, effect of on wheat flour
—effect of harvest moisture of yellow dent corn on, 217 tortilla quality, 155
—functional attributes of proteins withdrawn from different stages of a com- —withdrawn from different stages of commercial ethanol fuel—distillers dried
mercial ethanol fuel/distillers dried grains with solubles process using a grains with solubles process using a wheat feedstock, extractability and mo-
wheat feedstock, 185 lecular modification of, 276
—gliadin and glutenin proteins withdrawn from different stages of commercial Glycemic response, to extruded oat bran cereals processed to vary in molecular
process using a wheat feedstock, 276 weight, 255
Dry-grind process, effect of harvest moisture of yellow dent corn on, 217 Grain sorghum flour, ozone-treated tannin, ethanol production performance of, 30
Endosperm texture, influence of instrument rigidity and specimen geometry on Ice structuring proteins, from Chinese privet, properties of frozen bread dough,
calculations of compressive strength properties of wheat endosperm, 24 162
318 CEREAL CHEMISTRY
Iron availability, influence of added enzymes and bran particle size on quality Sorghum
and, 223 —brans from specialty varieties, effects on in vitro starch digestibility of soft
and hard sorghum endosperm porridges, 190
Lentils, cooking, roasting, and fermentation of for fortification of leavened —ozone-treated tannin, ethanol production performance of flour, 30
bread, 269 Soybeans, cooking, roasting, and fermentation of for fortification of leavened
bread, 269
Maize starch, commercially produced, nonhost protein content in, 262 Spectrophotometric screening, of total carotenoids in corn flours, calibration
Milk, starch digestibility, gelatinization, and fracture stress of biscuits and, 205 for, 100
Milling Sponge cake, sensory tenderness, soft wheat flour quality factors associated
—of hard-type common wheats, purolindoline b gene and, 44 with, 79
—-stress relaxation of wheat kernels and, 21 | Sponge cake baking test, estimation of soft white wheat quality, 73
Mixing profile, modeling of under thermal and nonthermal constraint for Squash, winter, extrusion cooking for manufacture of third-generation snacks
evaluation of breadmaking quality of hard spring wheat flour, 135 with flour from, 65
Moisture content Starch
—of yellow dent corn, effects on dry-grind fermentation and DDGS composi- —commercially produced rice and maize, nonhost protein content in, 262
tion, 217 —corn, effect of on starch digestibility, gelatinization, and fracture stress of
—of yellow dent corn, effects on wet-milling yields and starch pasting proper- biscuits, 205
ties, 104 —effects of extruder screw speeds on physical properties and in vitro starch
hydrolysis of precooked pinto, navy, red, and black bean extrudates, 176
Nighttime air temperature, effect on rice physiochemical and functional proper- —in vitro digestibility of soft and hard sorghum endosperm porridges, bran
ties, 168 from specialty sorghum varieties and, 190
Nonhost proteins, in commercially produced rice and maize starches, 262 —of yellow dent corn, effects of harvest moisture and frozen storage times on
Noodles pasting properties, 104
—wheat, effect of allelic variations in Wx-/, Glu-D/], Glu-B3, and Pinb-D1 loci Stenocarpella maydis, on corn, kernel composition and conversion into ethanol, 15
on characteristics of, 296 Storage, of yellow dent corn, effects on wet-milling yields and starch pasting
—white salted enriched with oat flour, evaluation of, 117 properties, 104
Nutritional compounds, comparison of in premature green and mature yellow Stress relaxation, of wheat kernels, relationship with milling, rheological, and
whole wheat, 284 breadmaking quality, 211
Oat bran cereals, processed to vary in molecular weight, glycemic response Tannins, ozone-treated grain sorghum flour, ethanol-performance production of, 30
to, 255 Tartary buckwheat bran, bioguided fraction of antioxidant activity of ethanol
Oat flour extract from, 311
—evaluation of white salted noodles enriched with, 117 Temperature
—extraction of B-glucan from for soluble dietary fiber quality analysis, 230 —nighttime air, effect on rice physiochemical and functional properties, 168
Oats —postharvest, effect on rice quality and functionality, 109
—enriched cereals processed to vary in molecular weight, glycemic response to Tortillas, wheat flour, high-molecular-weight glutenin subunit allelic composi-
B-glucan, 255 tion and quality of, 155
—variation in B-glucan fine structure, extractability, and flour slurry viscosity
due to genotype and environment, 242 Waxy wheats, isogenic durum and common, FT-IR microspectroscopic genetic
expression of waxy trait in, 94
Pasta, durum wheat, effect of B-glucan on properties of, 84 Wet milling, of yellow dent corn, effects of harvest moisture and frozen storage
Pasting properties times on, 104
—of wheat flour suspensions, phosphate salts and, 38 Wheat
—of yellow dent corn, effects of harvest moisture and frozen storage times on, 104 —bran, fermented, as functional ingredient in baking, 126
Peas, cooking, roasting, and fermentation of for fortification of leavened bread, —detection, localization, and variability of endogenous B-Glucanase in kernels, 59
269 —feedstock, extractability and molecular modifications of gliadin and glutenin
pH, wheat flour suspensions and, effects of phosphate salts on, 38 proteins withdrawn from different stages of a commercial ethanol fuel/dis-
Phenolics, free and bound in black, blue, and yellow barley and their contribu- tillers dried grains with solubles process using, 276
tion to free radical scavenging capacity, 198 —feedstock, functional attributes of proteins withdrawn from different stages of a
Phloroglucinol colorimetric assay, for quantification of wheat grain arabinoxy- commercial ethanol fuel/distillers dried grains with solubles process using, 185
lans, 143, 265 —flour, quality factors associated with sponge cake sensory tenderness, 79
Phosphate salts, effects of on the pH values and Rapid Visco Analyzer pasting —hard-type common, puroindoline b gene and milling behavior of, 44
parameters of wheat flour suspensions, 38 —high-molecular-weight glutenin subunit allelic composition and _ tortilla
Phytases, influence of particle size on bread quality and iron availability, 223 quality, 155
Policosanol, in Korean rice cultivars, 151 —influence of instrument rigidity and specimen geometry on calculations of
Privet, Chinese, thermostable ice structuring proteins from, frozen bread dough compressive strength properties of endosperm, 24
properties and, 162 —isogenic durum and common, FT-IR microspectroscopic genetic expression
Protein, concentration in grain, effect on falling number of ungerminated soft of waxy trait in, 94
white winter wheat, 307 —premature green vs. mature yellow, comparison of nutritional compounds in, 284
Pseudocereals, gluten-free, effects of germination on nutritional profile of, | —quantification of arabinoxylans with phloroglucinol colorimetric assay, 143, 265
Puroindoline b gene, milling behavior of hard-type common wheats and, 44 —soft white, sponge baking test procedure for quality assessment, 73
—-stress relaxation of kernels and relationship with miliing, rheological, and
Rapid Visco Analyzer (RVA) breadmaking quality of, 211
—as effective rheological tool for measurement of B-glucan viscosity, 52 —ungerminated soft white winter, effect of grain protein concentration on
—wheat flour suspensions and, effects of phosphate salts on pasting parameters, 38 falling number of, 307
Rice —wheat (durum), effect of B-glucan on properties of, 84
—effect of nighttime air temperature during kernel development on physio- Wheat flour
chemical and functional properties of, 168 —effect of allelic variations in Wx-/, Glu-D/, Glu-B3, and Pinb-D/ loci on
—effect of postharvest elevated-temperature exposure on quality and function- characteristics of, 296
ality of, 109 —physiochemical and rheological properties of and relationships with cookie
—Korean cultivars, policosanol content in, 151 making quality, 237
Rice starch, commercially produced, nonhost protein content in, 262 —suspensions, effects of phosphate salts on the pH values and Rapid Visco
Analyzer pasting parameters of, 38
Solvent retention capacity, relationship to alveograph, farinograph, and cookie- Winter squash, extrusion cooking for manufacture of third-generation snacks
baking performance of Chinese soft wheat flours, 237 with flour from, 65
Vol. 89, No. 6, 2012 319