Journal of Cereal Science 4 (1986) 401-403

Author Index

Adeyemi, I. A. and Beckley, O. Effect of periodof maize fennentation and souring onchemical properties and Amylograph pastingviscosity of ogi, 353

Ahluwalia, B. and Fry, S. C. Barleyendospenncell walls contain a feruloylated arabinoxylanand a non-ferruloylated ~-glucan, 287

Amado, R., see Caprez, A., 233Aman, P. and Newman, C. W. Chemical

composition ofsome different types of barleygrown in Montana, U.S.A., 133

Arrigoni, E., see Caprez, A., 233Asp, N.-G., see Bjorck, I., IAsp, N.-G., see SChweizer, T. F., 249Asp, N.-G., see Siljestrom, M., 315Asp, N.-G., see Fr0lich, W., 325Augustine, M. E. and Baianu, I. C. High­

resolution carbon-I 3 nuclear magnetic reso­nance studies of maize proteins, 371

Azudin, M. N. and Morrison, W. R. Non-starch lipids and starch lipids in milled rice,23

Baianu, I. c., see Augustine, M. E., 371Barnes, P. J. The influence of wheat endospenn

on flour colour grade, 143Barnes, P. J. and Lowy, G. D. A. The effect of

baking quality of interaction between millingfractions during the storage of wholemealflour, 225

Beckley, 0., see Adeyemi, I. A., 353Berry, C. S. Resistant starch: Formation and

measurement of starch that survives exhaus­tive digestion with amylolytic enzymes duringthe determination of dietary fibre, 301

Bietz, J. A., see Paulis, J. W., 205Bietz, J. A., see Huebner, F. R., 379Bjorck, I., Nyman, M., Pedersen, B., Siljestrom,

M., Asp, N.-G. and Eggum, B. O. On thedigestibility of starch in wheat bread­Studies in vitro and in I'iva, I

Bjorck, I., see Siljestrom, M., 315Burgess, S. R.. see Payne. P. I., 217

Caprez, A., Arrigoni, E., Amado, R. andNeukom, H. Influence of different types ofthermal treatment on the chemical composi-

tion and physical properties of wheat bran,233

Clancy, J. A., see Ullrich, S. E., 279

Delhaye, S. and Landry, J. Protein-incorpor­ated tryptophan accumulation in developinggrain of maize, 117

Dexter, J. E. and Martin, D. G. The effect ofprebreak conditions on the milling perform­ance of some Canadian wheats, 157

Drakenberg, T., see Fmlich, W., 325

Editorial, 299Eggum, B. 0., see Bjorck. I., 1Eggum, B. 0., see TaUberg, A., 345Eliasson, A.-C., see Schweizer. T. F.• 249Eslick, R. F., see Ullrich, S. E., 279

Forde, J., see Shewry, P. R, 97Fmlich, W., Drakenberg, T. and Asp, N.-G.

Enzymic degradation of phytate (myo­inositol hexaphosphate) in whole grain floursuspension and dough. A comparison bet­ween 31p NMR spectroscopy and a ferric ionmethod,325

Fry, S. C., see Ahluwalia, B., 287

Galliard, T. Oxygen consumption of aqueoussuspensions of wheat wholemeal, bran andgerm: lnvolvement of lipase and lipoxy­genase, 33

Galliard, T. Hydrolytic and oxidative degrada­tion of lipids during storage of wholemealflour; Effects of bran and germ components,179

Galliard, T. see Marsh, D. R., 241Gothard, P. G. and Smith, D. B. A computer-

controlled micro-malting apparatus, 71Grant. M. N., see Kaldy, M. S., 389

Hanson, P. R., see Smith, D. B., 107Henry, R. J. and McLean, B. T. Re-evaluation

of fluorescein dibutyrate staining as a methodfor assessment of pre-harvest sprouting inwheat and barley, 51

Henry, R. J. Genetic and environmental varia­tion in the pentosan and ~-glucancontents of

402 AUTHOR INDEX

barley, and their relation to malting quality,269

Hill, R. D., see MacGregor, A. W., 125Holm, 1, see Siljestr5m, M., 315Holt, L. M., see Payne, P. 1., 217Hoseney, R. C., see Jackson, G. M., 79Huebner, F. R. and Bietz, J. A. Assessment of

the potential breadmaking quality of hardwheats by reversed-phase high-performanceliquid chromatography of gliadins, 379

Jackson, G. M. and Roseney, R. C. Effect ofendogenous phenolic acids on the mixingproperties of wheat flour dough, 79

Jackson, G. M. and Roseney, R. C. Fate offerulic acid in overmixed wheat flour doughs:Partial characterization of a cysteine-ferulicacid adduct, 87

Kaldy, M. S., Grant, M. N. and Kosmolak,F. G. Influence of parental lines on thenutritional quality of the protein in winterwheat, 389

Kosmolak, F. G., see Kaldy, M. S., 389Kreis, M., see Shewry, P. R., 97

Lance, R. C. M., see Ullrich, S. E., 279Landry, J., see Delhaye, S., 117Lister, P. R., see Smith, D. B., 107Lowy, G. D. A., see Barnes, P. J., 225

MacGregor, A. W., Weselake, R. J., Hill, R. D.and Morgan, J. E. Effect of an a-amylaseinhibitor from barley kernels on the forma­tion of products during the hydrolysis ofamylose and starch granules by ex-amylase IIfrom malted barley, 125

McLean, B. T., see Henry, R. J., 51Marsh, D. R. and Galliard, T. Measurement

of polyphenol oxidase activity in wheat­milling fractions, 241

Marston, P. E., Dough development for bread-making under controlled atmospheres, 335

Martin, D. G., see Dexter, J. E., 157Martinuzzi, 0., see Skerritt, J. H., 57Millin, B. J., see Shewry, P. R., 97Miskelly, D. M., see Moss, H. J., 261Morgan, J. E., see MacGregor, A. W., 125Morrison, W. R. and Scott, D. C. Measure-

ment of the dimensions of wheat starchgranule populations using a Coulter Counterwith 100-channel analyzer, 13

Morrison, W. R., see Azudin, M. N., 23

Moss, H. J., Miskelly, D. M. and Moss, R. Theeffect of alkaline conditions on the propertiesof wheat flour dough and Cantonese-stylenoodles, 261

Moss, R. and Mugford, D. C. Analysis andmicroscopic examination of faecal residuesand insoluble dietary fibre from wheat branand other wheat products, 171

Moss, R., see Moss, H. J., 261Mugford, D. C., see Moss, R., 171

Neukom, H., see Caprez, A., 233Newman, C. W., see Arnan, P., 133Nyman, M., see Bj5rck, 1., 1

Paulis, J. W. and Bietz, J. A. Separation ofalcohol-soluble maize proteins by reversed­phase high performance liquid chromato­graphy, 205

Payne, P. 1., Holt, L. M., Burgess, S. R. andShewry, P. R. Characterisation by two­dimensional gel electrophoresis of the proteincomponents of protein bodies, isolated fromthe developing endosperm of wheat (Triticumaestivum), 217

Pedersen, 8., see Bj5rck, 1., 1

Reimann, S., see Schweizer, T. P., 193Reimann, S., see Schweizer, T. P., 249

Schussler, L., see Taylor, J. R. N., 361Schweizer, T. F. and Reimann, S. Influence of

drum-drying and twin-screw extrusion cook­ing on wheat carbohydrates, 1. A compari­son between wheat starch and flours ofdifferent extraction, 193

Schweizer, T. F., Reimann, S., Solms, 1.,Eliasson, A.-C. and Asp, N.-G. Influence ofdrum drying and twin-screw extrusion-cook­ing on wheat carbohydrates, II. Effect oflipids on physical properties, degradationand complex formation of starch in wheatflour, 249

Scott, D. C., see Morrison, W. R., 13Shewry, P. R., Tatham, A. S., Forde, J., Kreis,

M. and Miflin, B. J. The classification andnomenclature of wheat gluten proteins: Areassessment, 97

Shewry, P. R., see Payne, P. 1., 217Siljestr5m, M., see Bj5rck, 1., 1Siljestr5m, M., Westerlund, E., Bj5rck, 1.,

Holm, J., Asp, N.-G. and Theander, O. Theeffects of various thermal processes on

AUTHOR INDEX 403

dietary fibre and starch content of wholegrain wheat and white flour, 315

Skerritt, J. H. and Martinuzzi, O. A simple andrapid turbidity test for sulfur deficiency inwheat grain, 57

Smith, D. B., see Gothard, P. G., 71Smith, D. B., Lister, P. R. and Hanson, P. R.

Discrimination of barley varieties by electro­phoresis of endosperm proteins extractableinto a mixture of sodium dodecyl sulphate,2-mercaptoethanol and dimethylformamide,107

Solms, J., see Schweizer, T. P., 249

TaUberg, A. and Eggum, B. O. Grain yields and

nutritional qualities of some high-lysinebarley hybrids, 345

Tatham, A. S., see Shewry, P. R., 97Taylor, J. R. N. and Schussler, L. The protein

compositions of the different anatomicalparts of sorghum grain, 369

Theander, 0., see Siljestrom, M., 315

Ullrich, S. E., Clancy, J. A., Eslick, R. F. andLance, R. C. M. p-Glucan content andviscosity of extracts from waxy barley, 279

Wese1ake, R. J., see MacGregor, A. W., 125Westerlund, E., see Siljestrom, M., 315