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2014 AACCI Annual Meeting Presentations
2014 AACCI Annual Meeting Presentations

Purchase the 2014 AACCI Annual Meeting Presentations (held in Providence, RI, October 5-8, 2014)

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Couldn't attend the meeting in Providence, Rhode Island?* Purchase a "pass" to view the recorded meeting presentations on-demand. To view the complete list of presentations, including the submitted abstract, please visit the AACCI 2014 Meeting Presentations page.

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*Please note: members who attended the annual meeting have access to the recorded presentations at no additional charge; non-member attendees can access the recordings for one year following the meeting.

2014 AACCI Annual Meeting Presentations


A Fresh Look at Yeast Functionality in Leavened Cereal Dough Systems

Sourdough systems in cereal fermentation and the role of yeast in them.
K. K. KATINA (1). (1) University of Helsinki, Helsinki, Finland
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Evaluating the impact of yeast fermentation on bread dough matrix rheology
C. M. COURTIN (1), M. N. Rezaei (1), V. B. Jayaram (1). (1) KU Leuven, Leuven, Belgium
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Best Student Research Paper Competition

Improving aqueous stability of sorghum 3-deoxyanthocyanin pigments for food colorant application.
D. HERRMAN (1), J. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A.
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Improving wheat milling and baking quality via development of novel Puroindoline alleles.
J. D. KAMMERAAD (1), J. M. Martin (1), S. Cuesta (2), A. Hogg (1), M. Giroux (1). (1) Montana State University, Bozeman, MT, U.S.A.; (2) University of Córdoba, Córdoba, Spain
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Arabinoxylan hydrolyzates as immunomodulators.
M. M. MENDIS (1), E. Leclerc (1), S. Simsek (1). (1) North Dakota State University, Fargo, ND, U.S.A.
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Biopolymer Structure

The structural evolution of gluten in refined and whole grain breads: A study of soft and hard wheat breads from flour to final product
J. E. BOCK (1), K. Seetharaman (2). (1) University of Guelph, Guelph, ON, Canada; (2) University of Minnesota, St. Paul, MN, U.S.A.
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Carbohydrates Quality and Health Impact: The Good, the Bad, and the Ugly!

Design of wholesome cereal foods: What about carbohydrates?
K. S. POUTANEN (1). (1) VTT, Espoo, Finland
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Carbohydrates and metabolic health: Review of the latest evidence.
S. ROBERTS (1). (1) Tufts Univ, Boston, MA, U.S.A.
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Cereal Foods: Opportunities in the Oriental World

The role of cross-cultural sensory research in testing for quality of oriental products
V. A. SOLAH (1), R. Liu (2), Y. Wei (2), G. B. Crosbie (3). (1) Nutrition, Dietetics and Food Science, School of Public Health, Curtin University, Perth, Western Australia, Australia, Perth, Australia; (2) Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agriculture Science /Key Lab
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Conversations Matter - on overcoming barriers to whole grain consumption

Correlation between whole wheat bread consumer hedonic overall liking score and trained panel quantitative descriptive analysis results
. (1) 1Cargill Horizon Milling, Minnetonka, MN, U.S.A.; (2) 2Cargill Global Food Research, Wazyta, MN, U.S.A.; (3) 3Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC, U.S.A., Raleigh, NC, U.S.A.; (4) 1Car
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Factors influencing the use and consumption of brown rice in Chinese restaurants
T. LIU (1), X. Wang (2), L. F. Marquart (2). (1) University of Minnesota, St Paul, MN, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A.
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Conversations Matter on DON in Cereals - Keys to Successful Global Management

Deoxynivalenol at FDA and Codex
Lauren Posnick Robin. FDA/CFSAN, College Park, MD, USA
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Deoxynivalenol: 25 years of Successful Management Along the Value Chain
J David Miller. Carleton University, Ottawa, ON, CANADA
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Deoxynivalenol (DON): Potential Impacts of Condex Guidelines on Food Trade
Felicia Wu. Michigan State University, East Lansing, MI, USA
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Management_Q&A
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Current and Future Potentials of Sprouted Grains as Healthy Ingredients

Physiology and genetics of low input malting and brewing.
G. B. FINCHER (1). (1) University of Adelaide, Adelaide, Australia
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Seed sanitation: Secret of safe sprout production and risk management associated with manufacturing of sprouted products.
H. FENG (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.
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Innovations in pulse processing technology and equipment.
C. MÜHLHERR (1). (1) Bühler AG, Uzwil, Switzerland
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Current Issues in Milling (Phil Williams Award)

Phil Williams Lecture Award - Applying material state properties to optimize rice drying
T. SIEBENMORGEN (1). (1) Univ of Arkansas, Fayetteville, AR, U.S.A.
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How wheat breaks: New insights from compositional analysis and modelling
G. CAMPBELL (1), S. Galindez-Najera (1), C. Barron (2), V. Lullien-Pellerin (2). (1) Univ of Manchester, Manchester, United Kingdom; (2) INRA, Montpellier, France
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Digestive Properties of Starch

The effect of changing wheat particle size on human post-prandial metabolism and degree of starch digestion.
T. GRASSBY (1), C. Edwards (1), M. Grundy (1), S. Berry (1), J. Sanderson (1), P. Ellis (1). (1) King's College London, London, United Kingdom
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Effects of Ingredients and Additives on Cereal Product Quality

Starch modification with stearic acid for ‘clean’ label starches
M. N. EMMAMBUX (1). (1) Univ of Pretoria, Pretoria, South Africa
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A new glucose oxidase from Penicillium for baking application
C. VAN BENSCHOP (1). (1) DSM Food Specialties, Delft, Netherlands
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Emerging Genetic Methods in Cereal Grain Quality Improvement

Increasing resistant starch content in wheat grain using TILLING.
B. HAZARD (1), X. Zhang (1), M. Naemeh (1), J. Dubcovsky (1). (1) University of California, Davis, Davis, CA, U.S.A.
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TALENs and CRISPR/Cas9: Genome editing tools for wheat.
J. GIL-HUMANES (1), N. J. BALTES (1), D. F. VOYTAS (1). (1) UNIVERSITY OF MINNESOTA, St. Paul, MN, U.S.A.
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Enzymes in Cereal-Based Food Products

Elucidating the role of wheat endogenous lipids in bread making
L. R. GERITS (1), B. Pareyt (1), J. A. Delcour (1). (1) KU Leuven, Leuven, , Belgium
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Extrusion Technology for Cereal Products

Waxy wheat extrusion: new possibilities for expanded cereal products
R. J. KOWALSKI (1), C. F. Morris (2), G. M. Ganjyal (1). (1) Washington State Univ, Pullman, WA, U.S.A.; (2) USDA ARS, Pullman, WA, U.S.A.
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Stochastic study of flow and expansion of starch-based melts during extrusion – Model development and validation
P. H. Manepalli (1), H. Dogan (1), J. Mathew (2), S. ALAVI (1). (1) Kansas State University, Manhattan, KS, U.S.A.; (2) FritoLay Research & Development, Plano, TX, U.S.A.
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Sorghum-Based Extruded Pet Food: Impact of Particle Size and Process Conditions on Physico-Chemical Attributes
T. Putarov (1), F. Cesar Sa (2), M. Joseph (3), A. Carciofi (2), S. ALAVI (4). (1) Sao Paulo State University (UNESP), Botucatu, Brazil; (2) São Paulo State University (UNESP), Jaboticabal, Brazil; (3) Kansas State University, Manhattan, KS, U.S.A.; (4) Kansas State Univ, Manhattan, KS, U.S.A.
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Second generation snacks from mixtures of cottonseed meal and nixtamalized maize flours produced by single screw extrusion.
E. DELGADO (1), D. Reyes-Jaquez (2), N. Flores (1), T. Wedegaertner (3). (1) New Mexico State University, Las Cruces, NM, U.S.A.; (2) Instituto Tecnologico de Durango, Durango, Mexico; (3) Cotton Inc, Cary, NC, U.S.A.
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Gut Microbiota The New Frontier - The Role of Cereal Grains and Fiber

Young Scientist Research Award: Cereal grains: Impact on gut microbiota and health
D. ROSE (1). (1) University of Nebraska, Lincoln, NE, U.S.A.
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Gut microbiota: Who's there? Overview of the role of gut microbiota and health.
S. O'KEEFE (1). (1) Univ of Pittsburgh, Pittsburgh, PA, U.S.A.
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Cereal fibers: Impact on gut microbiota and health.
G. C. FAHEY (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.
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Methods for Seed Quality Assessment (Bushuk Award)

Walter Bushuk Graduate Research Award - Development of improved methods to evaluate the gluten quality of wheat flours
S. M. THANHÄUSER (1), H. Wieser (1), P. Köhler (1). (1) German Research Center for Food Chemistry, Freising, Germany
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Measurement of a-amylase in pre-harvest sprouted wheat
V. A. MCKIE (1), B. V. McCleary (2), C. Cornaggia (1), D. Mangan (1), R. Ivory (1). (1) Megazyme International Ireland, Bray, County Wicklow, Ireland; (2) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland
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Modification of Cereal Ingredients

Effect of alkali treatment on waxy wheat starch
L. COPELAND (1), S. Al-Dhaher (1). (1) Univ of Sydney, Sydney, NSW, Australia
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Effects of Heat Treatment and Moisture Contents on Interactions Between Lauric Acid and Starch Granules
F. CHANG (1), Q. Huang (1), X. He (1), J. l. Jane (2). (1) South China University of Technology, Guangzhou, China; (2) Iowa State University, Ames, IA, U.S.A.
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Perennial Grasses: Can They Replace Annual Grains in the Future?

Developing cropping systems that produce food and ecosystem services.
D. WYSE (1). (1) Department of Agronomy and Plant Genetics, University of Minnesota, St. Paul, MN, U.S.A.
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Perennial crop production may be a cost-effective practice for meeting environmental goals
W. F. LAZARUS (1), D. Mulla (2). (1) University of Minnesota, Department of Applied Economics, St. Paul, MN, U.S.A.; (2) University of Minnesota, Department of Soil, Water and Climate, St. Paul, MN, U.S.A.
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Grass to Grain: Sustainable food by design.
L. R. DEHAAN (1), X. Zhang (2), J. Anderson (2). (1) The Land Institute, Salina, KS, U.S.A.; (2) University of Minnesota, Saint Paul, MN, U.S.A.
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Incorporation of Intermediate wheat grass in food products.
T. C. SCHOENFUSS (1), K. Seetharaman (2), D. G. Peterson (1). (1) University of Minnesota, Department of Food Science and Nutrition, St. Paul, MN, U.S.A.; (2) Dept. of Food Science and Nutrition, University of Minnesota, St. Paul, MN, U.S.A.
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Phenolic Compounds: Interactions and Health Effects

Effects of sorghum polyphenols on wheat protein profile during tortilla processing
K. L. Dunn (1), A. L. GIRARD (1), S. R. Bean (2), J. M. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A.; (2) USDA-ARS-GMPRC, Manhattan, KS, U.S.A.
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EFFECT OF MALTING ON FLAVONOID COMPOUNDS AND ANTIOXIDANT ACTIVITY IN FOUR AUSTRALIAN SORGHUMS
A. KHODDAMI (1), M. A. Wilkes (1), T. H. Roberts (1). (1) Department of Plant and Food Science, Faculty of Agriculture and Environment, University of Sydney, Sydney, Australia
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Phenolic Compounds and Antioxidant Properties during Production of Bread from Purple-Colored Wheat Grains
L. YU (1), T. Beta (2). (1) Univ of Manitoba, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada
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Providing Solutions with Pulse Ingredients in Product Development Applications

Pulse fractionation and by-product utilization
R. TYLER (1). (1) University of Saskatchewan, Saskatoon, SK, Canada
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Quest for World's Protein Needs - Cereal & Legume Proteins: Chemistry and Food Applications

Cereal proteins: Fundamental understanding for processing applications.
F. BONOMI (1), A. Barbiroli (1), S. Iametti (1), M. Marengo (1), M. Miriani (1), M. A. Pagani (1). (1) University of Milan, DeFENS, Milan, Italy
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Reformulating Cereal Foods for Special Purposes

PLAYING WITH PRESSURE DURING DOUGH MIXING; AN OVERVIEW IN THE CASE OF SALT & LIPID REDUCTION IN DOUGH
A. LE BAIL (1), n. NAIR (2), M. SADOT (3), G. LERAY (3), s. CHEVALLIER (4), J. CHEIO (5). (1) GEPEA - CNRS - UMR 6144, Nantes, France; (2) Indian Institute of Crop Processing Technology, Thanjavur, India; (3) ONIRIS-UMR CNRS GEPEA 6144, Nantes, France; (4) ONIRIS - UMR CNRS GEPEA 6144, Nantes, France; (5) VMI, Rue Joseph Gaillard, 85600 Montai
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What’s NEXT? Future Trends & Insights Shaping Natural Products in the Cereal Category
C. Mast (1), B. TUOHIG (1). (1) New Hope Natural Media, Boulder, CO, U.S.A.
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Wheat flour and gluten replacement in gluten-free bread using the regular bread dough process
M. B. NIETO (1). (1) TIC Gums, Inc, White Marsh, MD, U.S.A.
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Rheological and Spectroscopic Methods (Brabender Award)

Utilisation of an X-ray micro-computed tomography (µCT) density calibration to estimate whole maize kernel density for hardness classification
A. GUELPA (1), A. Du Plessis (2), M. Kidd (3), M. Manley (1). (1) Stellenbosch University, Stellenbosch, South Africa; (2) CT Scanner, CAF, Stellenbosch University, Stellenbosch, South Africa; (3) Centre for Statistical Consultation, Stellenbosch University, Stellenbosch, South Africa
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Science Cafe: Accurate Gluten Quantitation in Foods and Beverages—A Mission Impossible

An overview of recent developments and current status of gluten ELISA methods.
C. DON (1), M. Tilley (2), K. Konitzer (3), P. Koehler (3). (1) CDC Foodphysica, Driel, Netherlands; (2) USDA-ARS, Manhattan, KS, U.S.A.; (3) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany
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Pros and cons of immunological methods.
M. TILLEY (1), C. Don (2), K. Konitzer (3), P. Koehler (4). (1) USDA-ARS, Manhattan, KS, U.S.A.; (2) CDC Foodphysica, Driel, Netherlands; (3) Deutsche Forschungsanstalt für Lebensmittelchemie, Freising, Germany; (4) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
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Challenges of accurate gluten quantitation in selected foods.
K. KONITZER (1), H. Wieser (1), P. Koehler (1). (1) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
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Science Cafe: Starch Bioengineering, Structure, and Function

Understanding starch biosynthesis in order to control its structure, composition and properties.
S. ZEEMAN (1). (1) ETH Zurich, , , Switzerland
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Understanding roles of starch synthases in the determination of starch structure and function in barley.
Z. LI (1), A. Regina (1), M. K. Morell (2), S. A. Jobling (3). (1) CSIRO Plant Industry, Canberra, ACT, AB, Australia; (2) International Rice Research Institute, Manila, AB, Philippines; (3) CSIRO Plant Indstry, Canberra, ACT, AB, Australia
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Barley grain composition and metabolism over development and germination.
A. BLENNOW (1). (1) Univ of Copenhagen, Frederiksberg C, Denmark
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Influence of starch synthase III on the cluster structure of maize starch
F. ZHU (1), E. Bertoft (2), K. Seetharaman (2). (1) University of Auckland, Auckland, New Zealand; (2) University of Minnesota, St. Paul, MN, U.S.A.
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Shelf-Life—Navigating the Meaning and Measurement of Shelf-Life in Grain Ingredients and Foods

Defining and measuring shelf-life in foods and ingredients. Protecting the sensory gold standard while preventing food waste.
M. SEWALD (1). (1) General Mills Inc./Medallion Labs, Minneapolis, MN, U.S.A.
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Origins of Bitterness in aged whole-wheat flour and related bread products
D. G. PETERSON (1), B. Qing (1), D. Jiang (1). (1) Univ of MN, Dept of Food Science and Nutrition, Falcon Heights, MN, U.S.A.
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Shelf-life indicators in whole grain flours
D. ROSE (1). (1) Univ of Nebraska, lincoln, NE, U.S.A.
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Statistics Supporting Food Safety and The AACCI Initiatives

Useful concepts and tools for defining the shelf-life of your product.
M. SEWALD (1). (1) Medallion Labs/General Mills, Inc, Minneapolis, MN, U.S.A.
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Designing a collaborative study.
T. C. NELSEN (1). (1) independent, Port Byron, IL, U.S.A.
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Structure and functionality of Dietary Fiber

Arabinoxylan content and characteristics during the preparation of pancakes
A. M. KISZONAS (1), E. P. Fuerst (2), C. F. Morris (3). (1) USDA-ARS WWQL, Pullman, WA, U.S.A.; (2) Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A.
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Revealing the link between water distribution and texture properties in bran rich pasta
T. STEGLICH (1), D. Bernin (2), M. Langton (3). (1) SIK – The Swedish Institute for Food and Biotechnology, Gothenburg, Sweden; (2) Swedish NMR Centre,University of Gothenburg, Gothenburg, Sweden; (3) Department of Food Science, Swedish University of Agricultural Sciences, Uppsala, Sweden
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Effects of extrusion parameters on in vitro starch digestibility and beta glucan solubility of whole grain oats
S. BRAHMA (1), S. A. Weier (1), D. J. Rose (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.
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Enzymic modification and measurement of wheat flour arabinoxylan
B. V. MCCLEARY (1), V. McKie (2), J. Larkin (3), A. Draga (3). (1) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland; (2) Megazyme International Ireland., Bray, County Wicklow, Ireland; (3) Megazyme International Ireland, Bray, County Wicklow, Ireland
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Symposium: Baking Market Trends Special Session

Bakery trends through the eye of Panera..
T. GUMPEL (1). (1) Panera Bread, Sarasota, FL, U.S.A.
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Wheat Sprouting Enhances Bread Baking Performance
K. RICHTER (1), K. Richter (1), K. Christiansen (2), G. Guo (1). (1) Horizon Milling, Minnetonka, MN, U.S.A.; (2) Cargill Malt, Spiritwood , ND, U.S.A.
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Soft durum—A new bakery ingredient.
C. F. MORRIS (1), J. Casper (2), M. C. Simeone (3), D. Lafiandra (3), E. P. Fuerst (4), J. Murray (4), J. A. Engleson (5), K. Ammar (6), E. Elias (7). (1) USDA-ARS Western Wheat Quality Lab, Pullman, WA, U.S.A.; (2) Cargill Bakery Technology, Plymouth, MN, U.S.A.; (3) University of Tuscia, Viterbo, Italy; (4) Washington State University, Pullman, WA, U.S.A.; (5) Southern Methodist University, Dallas, TX
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Symposium: Protein-Starch Interactions and Their Importance in End-Product Quality

Open Discussion
C. DON (1). (1) CDC Foodphysica, Driel, Netherlands
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Technology for the Baker in Response to Regulations & Market Trends

Enzymes in baking.
C. M. COURTIN (1). (1) KU Leuven, Leuven, Belgium
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Wheat Agronomic and Fertilization: Impacts to biscuit quality.
I. MOREIRA DE ALMEIDA (1). (1) Mondelez, Saclay, France
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The Use of New Technologies in the Determination and Enhancement of Rice Grain Quality

New technologies for measuring chalkiness in rice
T. SIEBENMORGEN (1). (1) Univ of Arkansas, Fayetteville, AR, U.S.A.
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The use of SEC for accurate determination of amylose content in rice.
M. A. FITZGERALD (1). (1) University of Queensland, St Lucia, Australia
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Single Kernel Analysis of Rice for 2-Acetyl-1-Pyrroline
C. GRIMM (1), S. Lloyd (1), R. Bryant (2). (1) SRRC-ARS-USDA, New Orleans, LA, U.S.A.; (2) DALE BUMPERS NATIONAL RICE RESEARCH CENTER, Stuttgart, AR, U.S.A.
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Publish Date: 2014

AACCI

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