Browsing by Author "Rooney, Lloyd W."
Now showing items 1-20 of 71
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Ojwang, Leonnard (2012-07-16)Cowpea (Vigna unguiculata) is a highly nutritious, drought tolerant crop with several agronomic advantages over other legumes. This study demonstrated the association of different cowpea phenotypes with specific phenolic ...
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Shin, Dae Keun (2009-05-15)The effect of currently used antioxidants and sorghum bran in pre-cooked beef patties was evaluated at two different fat levels (10 and 27%, w/w). Pre-formulated ground beef was purchased at a retail store on three different ...
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Bueso Ucles, Francisco Javier (Texas A&M University, 2004-09-30)Antistaling properties of enzymes (xylanase, bacterial maltogenic and conventional a-amylases), CMC and vital wheat gluten on corn tortillas were evaluated during storage for up to 21 days. Effect of storage time (0-21 ...
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Calderon de Zacatares, Vilma Ruth (2009-05-15)Four sorghum cultivars (white, sumac, high tannin and black) differing in kernel characteristics were evaluated for cooking quality using whole, cracked and decorticated kernels. Whole grain had longer minimum cooking time ...
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Cabrera-Diaz, Elisa (2009-05-15)Antimicrobial interventions implemented in slaughter establishments for the reduction of enteric pathogens on beef carcasses must be validated to demonstrate efficacy under commercial operation conditions. Validation studies ...
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Asif, Muhammad (2012-02-14)Whole ground white, high tannin and black sorghum with and without additional high tannin sorghum bran were used in different proportions to develop ready to eat breakfast cereals and snacks. The effect of extrusion on the ...
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Jenschke, Blaine Edward (Texas A&M University, 2006-04-12)Bottom rounds were shipped to the Rosenthal Meat Science and Technology Center, ground and enhanced with one of the following predetermined treatments: control; 0.4% sodium phosphates and 0.3% salt; 0.25% sorghum bran; ...
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Norris, J. R. (Texas A&M University. Libraries, 1971)Sorghum grain varying widely in endosperm type, texture, and kernel size was produced at two locations in Texas during 1967. The wide genetic diversity of the sorghums selected for study enabled determination of the effect ...
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Yang, Liyi (2010-07-14)Epidemiological evidence has correlated consumption of sorghum with reduced incidences of gastrointestinal (GI) tract cancer, especially esophageal cancer. There is little evidence on how phenols of sorghum may affect ...
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Hoelscher, Deanna Marie (1983)Sorghum has been shown to produce tortillas comparable to the traditional corn tortilla. Sorghum has been found to have a lower feed efficiency than corn. This study examined, for the first time, the nutritional quality ...
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Galiba, Marcel (Texas A&M University. Libraries, 1986)Parameters affecting couscous quality were evaluated. Considering sorghum and millets, significant differences were found for milling ability, product color and chemical analysis. Millet products exhibited a higher degree ...
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Hafley, Brian Scott (Texas A&M University, 2007-04-25)Four proteins exhibiting different rates of denaturation or precipitation with increasing cooking temperature from 63 to 73ðC for beef and 67 to 79ðC for pork were selected for developing a ratio model and incorporating ...
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Villalba Moreno, Alfredo J. (Texas A&M University. Libraries, 1990)A dry process, using hot air jets to cook tempered corn for dry masa flour production, was developed and evaluated. The new process required less energy and water than the method (nixtamalization) presently used. The effect ...
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Boswell, Sara Elizabeth (2012-02-14)Increasing diagnosis and awareness of celiac disease and gluten intolerance has created a need for developing improved quality gluten-free sandwich breads. Sorghum is a naturally gluten-free grain with ideal baking ...
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Hines, Lindsey Renee (2009-05-15)Bread is widely consumed and is an ideal vehicle for nutraceutical delivery. Sorghum bran, flax, and inulin are nutraceutical ingredients that may be incorporated into bread to provide health benefits. Because celiacs can ...
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Hamstreet, John Leslie (Texas A&M University. Libraries, 1980)Barley (TAMBAR 401), wheat (TAM 101), oats (Coker 234), and wheat middlings were fed to 40 kg cannulated pigs to determine amino acid (AA) digestibilities at the end of the small intestine and over the total tract. Percentages ...
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Pflugfelder, Richard Locks (Texas A&M University. Libraries, 1986)Five commercial processes for alkaline-cooking of corn were studied in two plants which produce corn tortillas, tortilla chips and corn chips. Corn is cooked and steeped in water containing lime to hydrate and soften the ...
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Barron, Marc Edward (2009-05-15)Brown flaxseed hulls were added to de-germed corn meal and processed into extrudates with acceptable texture and increased nutritional benefits. The addition of brown flaxseed hulls to a corn based expanded snack increases ...
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Gutierrez de Velasco, Arturo Carlos (Texas A&M University, 2004-09-30)The texture of tortillas was improved by the addition of maltogenic amylase and carboxymethylcellulose (CMC) and guar gum to fresh masa from ground nixtamal (FNM) and nixtamalized corn flour (NCF) masa. Differences in the ...
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Attaie, Rahmattullah (Texas A&M University. Libraries, 1994)Concentrations of free fatty acids found in Cheddar-like hard goat cheeses were all above the threshold concentrations, except for pentanoic, heptanoic, and 10-undecenoic acids. The relative abundance of n-chain free fatty ...