New PDF release: Functional properties of food components

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And Sauer, D. B. (1982). Microflora. In "Storage of Cereal Grains and Their Products" (C. M. , Chapter 7, pp. 2 1 9 - 2 4 0 . Am. Assoc. , St. Paul, Minnesota. Daniels, N. W. (1975). Some effects of water in wheat flour doughs. In "Water Relations of F o o d s " (R. B. ), pp. 5 7 3 - 5 8 6 . Academic Press, New York. Duckworth, R. B . (1976). The roles of water in foods. Factors influenced by water in foods. Chem. Ind. {London), pp. 1039-1042. Hamm, R. (1975). Water-holding capacity of meat. In " M e a t " (D.

From T. J. Schoch, Corn Products C o . 5°C/min, hold it at any desired temperature, and cool it at a controlled constant rate. To obtain an example of a free-swelling starch, Brabender vis­ cosities were determined for potato starch at concentrations of 2 - 8 % (Fig. 13). The pastes were cooked to 95°C, held for an hour, then cooled to 35°C, and held another hour. Outstanding features of these viscosity curves are 1. The high peak viscosity obtained, in accord with the free-swelling char­ acter of potato starch.

Proc. SOS 170, Int. Congr. Food Sci. Technol. 3rd, 1970 pp. 6 1 8 - 6 3 5 . Labuza, T. P . , Tannenbaum, S. , and Karel, M. (1970). Water content and stability of lowmoisture and intermediate-moisture foods. Food Technol. 24, 543, 544, 546, 548, 550. Lillford, P. , Regenstein, J. M . , and Wilding, P. (1983). Process effects of structure and water binding in meat. J. Sci. Food Agric. 34, 1021-1022. Nair, C , and James, S. J. (1983). The effects of freezing rate on the drip loss from frozen beef.

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