K Warner

Summary

Affiliation: Agricultural Research Service
Country: USA

Publications

  1. ncbi request reprint Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein
    K Warner
    Food Quality and Safety Research and Bioactive Active Constituents Research, ARS NCAUR, U S Department of Agriculture, Peoria, Illinois 61604, USA
    J Agric Food Chem 49:899-905. 2001
  2. ncbi request reprint Protein-enriched spaghetti fortified with corn gluten meal
    Y V Wu
    Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U S Department of Agriculture, Peoria, Illinois 61604, USA
    J Agric Food Chem 49:3906-10. 2001

Detail Information

Publications2

  1. ncbi request reprint Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein
    K Warner
    Food Quality and Safety Research and Bioactive Active Constituents Research, ARS NCAUR, U S Department of Agriculture, Peoria, Illinois 61604, USA
    J Agric Food Chem 49:899-905. 2001
    ..This information helps to explain sources of the deep-fried flavor that is characteristic of high linoleic frying oils but which is only at low intensity levels in high oleic frying oils...
  2. ncbi request reprint Protein-enriched spaghetti fortified with corn gluten meal
    Y V Wu
    Fermentation Biotechnology Research Unit, National Center for Agricultural Utilization Research, Agricultural Research Service, U S Department of Agriculture, Peoria, Illinois 61604, USA
    J Agric Food Chem 49:3906-10. 2001
    ..Spaghetti with acceptable quality can be prepared with 5% water/ethanol-washed corn gluten meal, thereby improving its nutritional value while providing an additional market for corn gluten meal...