Publications

  1. Angalet, S. A.; Kweon, M.; and Hunt, L. "Evaluation of Wet and Dry Milled Rice Flour Baking Performance in Gluten-Free Pan Bread Using a Simple Starch Formula" 2020, IFT
  2. Angalet, S. A.; Leung S.; Hunt, L.; and Angalet, A. "Evaluation of Plant Protein Fortification on the Baking Performance in Gluten-Free Pan Bread Using a Simple Starch Bread Formula" 2019, IFT - New Orleans, LA
  3. Kweon, M.; Jang, K.; Hong, Y.; Moon, Y.; Jeon, S.; and Angalet, S.A., 2018, "Exploring the Applicability of Tamarind Gum for Making Gluten-Free Rice Bread", Food Science and Biotechnology, Submitted for publication.
  4. Angalet, S. A. and L. Hunt, 2018, "Evaluation of Protein Ingredients Effect on the Baking Performance in a Gluten-Free Pan Bread Using a Simple Starch Bread Formula", IFT Annual Meeting, Chicago, July 2018
  5. Angalet, S.A. and L. Hunt, 2018, "Evaluation of Hydrocolloid Effect on the Baking Performance in a Gluten-Free Pan Bread Using a Simple Starch Bread Formula", IFT annual meeting, Chicago, July, 2018
  6. Angalet, S.A.; M. Kweon; and L. Hunt, 2017, "Applicability of Tamarind Gum for Gluten-Free Yellow Cake and Pancake", AACCI annual meeting, San Diego. October, 2017
  7. Angalet, S. A. and M. Kweon, 2017, "Tamarind Gum Applications in Baking for Superior Quality Gluten-Free Bread Baked in ERO Oven", AACCI annual meeting, San Diego, October, 2017
  8. Angalet, S.A. and M. Kweon 2017, "Applicability of Tamarind Gum for Gluten-Free Pan Bread using a Simple Starch Bread Formula", IFT annual meeting, Las Vegas, June, 2017
  9. Angalet, S. A. "Assessment of Functional Properties of Different Lots of the same SRW Wheat Flour that Effect Flour Water Batter Viscosity and Bulk Density", 2016, IFT Annual meeting, Chicago.
  10. Angalet S. A. and Angalet, A. H. "Conductivity [µS] Measurement of Individual Food Ingredients and In a Food Coating Batter Mix in Suspensions", 2016, IFT annual meeting, Chicago
  11. Angalet, S. A. "Influence of Baking Bread Dough Placed Between Electrodes of Varying Distances in an eElectrical Resistance Oven [ERO]", 2016, AACCI Annual meeting, Savannah
  12. Angalet, S. A.; Wang, J.; and Valesio, E.; "Systematic Approach to Evaluating a Clear Coat for French Fry Application Through the Potato Processing Influence on the Potato Sticks"; 2015; IFT annual meeting, Chicago
  13. Angalet S. A. and Hunt, L.; "Experimental Data and Modeling of the Thermodynamic Properties of Bread Dough ERO Baking; 2015", AACCI annual meeting, Minneapolis
  14. Angalet, S. A.; Wilson, H.R.; and Fry, Jack L. "Accectibility of Pickled Quail Eggs", Journal of Food Science, Volume 41, Issue 2, pages 449-450, March 1976
  15. Angalet, S. A.; Fry, Jack L.; Damron, B. L.; and Harms, R. H. Evaluation of Waste Activated Sludge (Citrus) as a Poultry Feed Ingredient: 2. Quality and Flavor of Broilers, Egg Yolk Color and Egg Flavor, Poultry Science (1976) 55 (4): 1219-1225
  16. D. A. Roland, Sr., J. L. Fry, R. A. Voitle, S. A. Angalet and R. H. Harms, Observations on the Cause of Windowed Eggs, POULTRY SCIENCE , March, 1976, Vol. 55, No. 2 p822.
  17. Fry, J.L. Harms, R.H., Angalet, S.A., Roland, D.A, Factors affecting the incidence of naturally occurring "windows" in egg shells. Poultry Science, July 1975, 54 (4) p. 1199-1203.
  18. S.A. Angalet, C. Douglas, and J.L. Fry, The effect of Storage Time of Shell Eggs in Discoloration of Egg Albumin in Hard-cooked Eggs. 1974.
  19. Damron, B.L., A.R. Eldred, S.A. Angalet, J.L. Fry, and R.H. Harms, Evaluation of Activated Citrus Sludge as a Poultry Feed Ingredient, Proceedings of the fifth National Symposium on Food Processing Wastes, Monterey, CA, April 17-19 1974, p142-154
  20. S.A. Angalet, EVALUATION OF THE VOLAND-STEVENS LFRA TEXTURE ANALYZER FOR MEASURING THE STRENGTH OF PECTIN SUGAR JELLIES, Journal of Texture Studies, Volume 17, Issue 1, pages 87-96, March 1986
  21. Oblinger, J. L. and S. A. Angalet. 1974. Storage stability of hard-cooked eggs. Poultry Sci. 53:1415-1420
  22. S. A. Angalet, J.L. Fry, and J.L. Oblinger, 1975. Microbial Destruction and acid penetration of Hard-cooked "dill Egg" Pickled Eggs.

Oral presentations

  1. Angalet, S.A., 2017 "Clean Label for Gluten Free Bakery Products", Clean label conference, Itasca, IL, March
  2. Angalet, S.A., 2017, "Clean Label for Gluten Free Bakery Products Containing Dry Milled Corn", Dry Corn Millers Conference, Peoria, IL, May.
  3. S.A. Angalet, H.H. Topalian, R.E Kenyon, and W.J. Horan, "Factors Affecting Color of Dehydrated Beet Powder", Oral presentation at technical session annual meeting, Institute of Food Technologists, St. Louis, MO, May, 1979.
  4. S. A. Angalet, J.L. Fry, D.M. Janky, and H.R. Wilson, Heterogeneous Absorption of Betalain Pigment(s) by Hard-Cooked Eggs. Poultry Science Association 64th annual meeting, August 3-6, 1975.
  5. Angalet, S.S and J.L. Oblinger, 1975. Thermal destruction of microorganisms in egg pickling solutions. Paper presented at 72nd annual meeting of the Southern Association of Agricultural Scientists, New Orleans, LA, Feb 2-5, 1975
  6. S. A. Angalet, J. L. Fry, R. H. Harms and B. L. Damron, EFFECT OF DIETARY CITRUS SLUDGE ON EGG YOLK COLOR AND EGG FLAVOR , Abstracts of Papers Presented at the Annual Meeting of the Poultry Section of the Southern Association of Agricultural Scientists, Atlanta, GA 1974