A. A. Perdon

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Cereal Chem. 77(6):708–713 The effect of moisture content (MC) on the glass transition temperature (Tg) of individual brown rice kernels of Bengal, a medium-grain cultivar, and Cypress, a long-grain cultivar, was studied. Three methods were investigated for measuring Tg: differential scanning calorimetry (DSC), thermomechanical analysis (TMA), and dynamic(More)
Cereal Chem. 74(6):864–867 Rough rice (cv. Bengal) was stored at four moisture contents (8.8, 10.7, 12.9, and 13.6% MC) and three temperatures (3, 20, and 37°C) for up to six months. The amylograph overall paste viscosity of the milled rice increased during storage. This increase was most apparent in all samples stored at 37°C. For rice stored at 20 and(More)
Cereal Chem. 75(1):129–136 Several varieties of rough rice that were either stored for an extended period of time or freshly harvested were conditioned to initial moisture contents ranging from 10 to 17%. After the individual kernel moisture content distributions were measured, the samples were soaked in water at temperatures ranging from 10 to 40°C. The(More)
An acrylamide gel system containing fibrinogen was used to detect proteolytic enzymes in snake venoms. Proteolytic activity was observed as a clear area on a blue background after electrophoresis and overnight incubation in Tris buffer, prior to staining with Coomassie blue. Venoms from eastern and western diamondback and west coast Mexican rattlesnakes,(More)
The levels of reducing and nonreducing sugars, starch, soluble protein, and selected enzymes involved in the metabolism of sucrose, glucose-1-P, and glucose nucleotides were assayed in dehulled developing rice grains (Oryza sativa L. line IR1541-76-3) during the first 3 weeks after flowering. The level of reducing sugars in the grain was highest 5 to 6 days(More)
The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during(More)
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