Food Characterization Scientific Presentations & Technical Notes



2014 Presentations & Posters

 

Food Chemistry Poster
at IFT 2014

Effect of Extrusion on Functional Properties of Wheat Bran
Presentation ID # 206 - 53
Presentation Date: June 24, 2014 at 10:00 AM - 12:30 PM
IFT 2014 Annual Meeting & Expo, June 21 - 24, 2014
New Orleans Morial Convention Center in New Orleans, LA

 

 

 

 

 

2013 Presentations & Posters

 

Abstract: Beer taste and quality evaluation using e-tongue

ABSTRACT: Beer taste and quality evaluation using e-tongue
Poster # 54

75th ASBC Annual Meeting, May 19-22, 2013
Hilton Tucson El Conquistador in Tucson, AZ

 

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New Products & Technologies showcase
at IFT 2013

GlutoPeak - Predictor of Wheat Flour Functionality
Presentation ID # 149 - 12
Presentation Date: July 15, 2013 at 11:00 AM
IFT 2013 Annual Meeting & Expo, July 14-16, 2013
McCormick Convention Center in Chicago, IL

 

 

 

Abstract: Kinetics of Gluten Aggregation - an Indicator of Refrigerated Dough Quality

ABSTRACT: Kinetics of Gluten Aggregation - an Indicator of Refrigerated Dough Quality
Poster presentation

AACCI 2013 Annual Meeting, September 29 - October 2, 2013
Albuquerque Convention Center, Albuquerque New Mexico

 

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Abstract: Modified GlutoPeak Method for Additives

ABSTRACT: Modified GlutoPeak Method for Additives
Poster presentation

AACCI 2013 Annual Meeting, September 29 - October 2, 2013
Albuquerque Convention Center, Albuquerque New Mexico

 

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Technical Notes Library

 

CWB-Technical Note Vol. 1, Issue 1

CWB-Technical Note Vol. 1, Issue 1
How to Make Reliable Prediction of Wheat Flour Functionality

 

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CWB-Technical Note Vol. 1, Issue 2

CWB-Technical Note Vol. 1, Issue 2
The Farinograph®-AT, the new definition of quality

 

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CWB-Technical Note Vol. 1, Issue 3

CWB-Technical Note Vol. 1, Issue 3
Many reasons to invest in an Extensograph®

 

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CWB-Technical Note Vol. 1, Issue 4

CWB-Technical Note Vol. 1, Issue 4
Let's Make Quality Pasta with the Glutograph®-E

 

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CWB-Technical Note Vol. 1, Issue 5

CWB-Technical Note Vol. 1, Issue 5
The GlutoPeak, A New Revolution on Cereals Road

 

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CWB-Technical Note Vol. 1, Issue 6

CWB-Technical Note Vol. 1, Issue 6
Tips and Techniques to get reproducible Farinograph® results

 

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CWB-Technical Note Vol. 1, Issue 7

CWB-Technical Note Vol. 1, Issue 7
Refrigerated Dough Quality - Approaches, Challenges and Opportunities

 

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CWB-Technical Note Vol. 1, Issue 8

CWB-Technical Note Vol. 1, Issue 8
Hardness Tester – A Valuable Tool

 

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CWB-Technical Note Vol. 1, Issue 9

CWB-Technical Note Vol. 1, Issue 9
Optimizing the sheeting of dough using Brabender® instruments

 

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CWB-Technical Note Vol. 1, Issue 10

CWB-Technical Note Vol. 1, Issue 10
Mixer Maintenance and Inspection – Keys to Good Data

 

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CWB-Technical Note Vol. 1, Issue 11

CWB-Technical Note Vol. 1, Issue 11
Characterizing starch with the Micro Visco-Amylo-Graph® - Part I

 

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CWB-Technical Note Vol. 1, Issue 12

CWB-Technical Note Vol. 1, Issue 12
Characterizing starch with the Micro Visco-Amylo-Graph® - Part II

 

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