Search Results - "Inglett, G. E"

Effect of an Oat β-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters by Lee, S, Inglett, G.E

“…C-trim30, a new β-glucan-rich hydrocolloid containing 32%β-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then…”
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Effect of nutrim oat bran and flaxseed on rheological properties of cakes by Lee, S, Inglett, G.E, Carriere, C.J

“…Cake shortening contents were replaced with Nutrim oat bran (OB) and flaxseed powder, and the effects of these substitutions on the physical and rheological…”
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Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheeses: textural properties by instrumental methods and sensory panels by Konuklar, G., Inglett, G.E., Warner, K., Carriere, C.J.

“…The textural properties of 3-month-old low-fat Cheddar cheeses manufactured with a β-glucan hydrocolloidal composite denoted as Nutrim, a nutraceutical fat…”
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High-shear, Jet-cooking, and Alkali Treatment of Corn Distillers' Dried Grains to Obtain Products with Enhanced Protein, Oil and Phenolic Antioxidants by Inglett, G.E, Chen, D, Rose, D.J, Berhow, M

“…Distillers dried grains (DDG) have potential to be a nutritionally important source of protein, oil and phenolic antioxidants. DDG was subjected to high-shear…”
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Hard red winter wheat/nutrim-OB alkaline fresh noodles: processing and texture analysis by Mohamed, A.A, Rayas-Duarte, P, Xu, J, Palmquist, D.E, Inglett, G.E

“…Nutrim was added at 10%, 20%, and 30% to Hard Red Winter wheat flour to increase soluble fiber content of fresh noodles to a minimum of 0.75 g/noodle serving…”
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Use of a β-glucan hydrocolloidal suspension in the manufacture of low-fat Cheddar cheese: manufacture, composition, yield and microstructure by Konuklar, G., Inglett, G. E., Carriere, C. J., Felker, F. C.

“…Summary Low‐fat Cheddar cheese was manufactured using a β‐glucan, hydrocolloidal fat replacer denoted as Nutrim. The composition, production efficiency,…”
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Constitutive analysis of the nonlinear viscoelastic properties of cellulosic fiber gels produced from corn or oat hulls by Carriere, C.J, Inglett, G.E

“…The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact…”
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Cellulosic Fiber Gels Prepared from Cell Walls of Maize Hulls by Inglett, G. E., Carriere, C. J.

“…ABSTRACT Cellulosic fiber gel substances were prepared from maize hulls by chemically and physically treating the pericarp cell‐wall substrate in a multistage…”
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Nonlinear viscoelastic solution properties of oat-based β-glucan/amylodextrin blends by Carriere, C.J., Inglett, G.E.

“…The rheological properties of several (1,3; 1,4)- β- d-glucan/amylodextrin blends, designated as OATRIM, were investigated. OATRIM containing 10% by weight…”
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EFFECT OF PROCESSING CONDITIONS ON THE VISCOELASTIC BEHAVIOR OF NU-TRIMX: AN OAT-BASED β-GLUCAN-RICH HYDROCOLLOIDAL EXTRACTIVE by CARRIERE, C. J., INGLETT, G. E.

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Oat beta-glucan-amylodextrins: preliminary preparations and biological properties by INGLETT, G. E, NEWMAN, R. K

“…Amylodextrins with soluble beta-glucan contents from 1 to 10% were prepared from oats and the hypocholesterolemic properties of the latter were evaluated. The…”
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Solution viscoelastic properties of OATRIM-10 and cooked oat bran by Carriere, C.J. (National Center for Agricultural Utilization Research, ARS, USDA, Peoria, IL.), Inglett, G.E

“…The solution rheological behaviors of OATRIM-10 and cooked oat bran were investigated. The rheological properties of the materials were investigated using both…”
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New Grain Products and Their Beneficial Components by INGLETT, G E

“…The β-glucan component of oat and barley products can be consumed in sufficient quantities to be recognized as beneficial for preventing coronary heart disease…”
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Prediction of the nonlinear transient and oscillatory rheological behavior of flour suspensions using a strain-separable integral constitutive equation by Carriere, C.J, Thomas, A.J, Inglett, G.E

“…The evaluation and development of validated models for the nonlinear viscoelastic (VE) behavior of materials is an important area of research, which has impact…”
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Amylo-oligosaccharide formation from B. stearothermophilus alpha-amylase action on starches by Inglett, G.E. (USDA, ARS, Northern Regional Research Center, Peoria, IL)

“…The action of alpha-amylase from Bacillus stearothermophilus on starches is distinguished by early dominant quantities of maltohexaose (DP6), followed by its…”
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Nutritional value and functional properties of a hydrocolloidal soybean and oat blend for use in Asian foods by Inglett, George E, Carriere, Craig J, Maneepun, Saipin, Boonpunt, Thanawan

“…A rheological study was conducted to determine the functional properties of a hydrocolloidal blend of soybean flour and oat bran, called Soytrim. Soytrim was…”
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Effects of some cereal brans and textured vegetable protein on plasma lipids by Munoz, J M, Sandstead, H H, Jacob, R A, Logan, Jr, G M, Reck, S J, Klevay, L M, Dintzis, F R, Inglett, G E, Shuey, W C

“…The hypothesis that dietary fiber lowers serum cholesterol was tested in 10 healthy men, 19 to 54 years old, who ate a mixed diet similar to the diets of many…”
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Evaluation of hydrolyzed oat flour as a replacement for butter and coconut cream in bakery products by Inglett, G.E, Maneepun, S, Vatanasuchart, N

“…Hydrolyzed oat flour, called Oatrim, was found able to create suitable food desserts when partially substituted for butter or coconut cream. In bakery…”
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Dye-sensitized photooxidation of .alpha.-tocopherol by Grams, G. W, Eskins, K, Inglett, G. E

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Protein composition of proso millet by Jones, Richard W, Beckwith, A. C, Khoo, U, Inglett, G. E

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