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Creator:: Fajardo Centeno, Carlos A.
Abstract:: Wheat is a globally traded staple crop. Wheat is important in human diets because of its agronomic adaptability, physical characteristics, functionality for the production of leavened products and nutritional value. Two significant characteristics make wheat an important staple food-crop. First, the proteins present in wheat endosperm have attributes that enable...
Resource Type:: Dissertation
Full Text:: AN ABSTRACT OF THE DISSERTATION OF Carlos A

Creator:: Kongraksawech, Teepakorn
Abstract:: The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...
Resource Type:: Dissertation
Full Text:: Optimum Water Addition in Noodle Doughs; and Quality and Nutritional Traits in a Hard x Soft Wheat Cross

Creator:: Becraft, Alexandra R.
Abstract:: Watermelon (Citrullus lanatus) is rich in lycopene and citrulline and has high phenolic content and antioxidant capacity. Previous studies demonstrate the health benefits of watermelon intake on improved blood pressure regulation along with others. Similarly, cherries, raspberries, walnuts and green tea are rich in anthocyanins, polyphenols, and polyunsaturated fatty acids...
Resource Type:: Masters Thesis
Full Text:: . Title: Metabolic Effects in C57BL/6J Mice Fed a High-Fat Western Diet Supplemented with Watermelon

Creator:: Mattson, Jacob E.
Abstract:: This study examined changes in flour functionality during storage of grain and subsequent aging of flour milled from the grain. Freshly harvested grain was stored for 24 weeks and flour milled from the grain at specified time intervals after harvest (0, 3, 6, 12, and 24 weeks). For each milling...
Resource Type:: Masters Thesis
Full Text:: viscometrically, using a Rapid Visco Analyzer (RVA). SRC measures absorption capacity of flour emphasizing

Creator:: Balto, Amy
Abstract:: A majority of human caloric intake is in the form of complex carbohydrates, which have been assumed to be tasteless. However, there is considerable evidence from rat and human studies to support the existence of a secondary carbohydrate taste receptor that detects glucose polymers. Psychophysical studies in our lab suggest...
Resource Type:: Masters Thesis
Full Text:: : ___________________________________________________ Juyun Lim A majority of human caloric intake is in the form of complex carbohydrates

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