Characterization of corn-soy breakfast cereals by generalized procrustes analyses

Cereal Chemistry

Volumn 75, Issue 6, 1998, Pages 904-908

  Faller, J Y ^a   Klein, B P ^a   Faller, J F ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS; MOISTURE DETERMINATION; PHYSICAL PROPERTIES; PROTEINS; SENSORY ANALYSIS;

BREAKFAST CEREALS; EXTRUDER SYSTEMS; GENERALIZED PROCRUSTES ANALYSIS; OFF-FLAVOURS; QUALITY OF PRODUCT; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; SOY FOODS; SOY PROTEIN; SYSTEM RESPONSE;

MOISTURE;

ARTICLE; CEREAL; CORN; FOOD COMPOSITION; MOISTURE; MULTIVARIATE ANALYSIS; PROTEIN ANALYSIS; PROTEIN ISOLATION; SOYBEAN;

GLYCINE MAX; PROCRUSTES; ZEA MAYS;

EID: 0032456801     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1998.75.6.904     Document Type: Article

References (3)

1. Anderson, J. W., Johnstone, B. M., and Cook-Newell, M. E. 1995. Metaanalysis of the effects of soy protein intake on serum lipids. N. Engl. J. Med. 333:276-282.
2. Arnold, G., and Williams, A. A. 1986. The use of generalized Procrustes technique in sensory analysis. Pages 233-253 in: Statistical Procedures in Food Research. J. R. Piggott, ed. Elsevier Applied Science: London.
3. Camire, M. E., and King, C. C. 1991. Protein and fiber supplementation effects on extruded cornmeal snack quality. J. Food Sci. 56:760-763, 768.