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2015 AACCI Centennial Meeting Presentations
2015 AACCI Centennial Meeting Presentations

Purchase the 2015 AACCI Annual Meeting Presentations (held in Minneapolis, MN, October 18-21, 2015)

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2015 AACCI Centennial Meeting Presentations


Agents of Change and Dealing with the Unknowns of the Future-Symposium

How to replace chlorination of flour: New, and not-so-new, approaches to modifying functionality.
C. J. LIN (1). (1) The Mennel Milling Co., Fostoria, OH, U.S.A.
View Abstract | View Presentation

Best Student Paper Competition

Interaction of proanthocyanidins with partially gelatinized normal and waxy maize starch and impact on in-vitro starch digestibility
D. B. AMOAKO (1), J. M. Awika (1). (1) Texas A&M University, College Station, TX, U.S.A.
View Abstract | View Presentation

Starch and Protein digestibility of novel extruded binary blended foods.
M. JOSEPH (1), L. Zhu (1), Q. Guo (1), B. Lindshield (2), S. Alavi (1). (1) Department of Grain Science and Industry, Kansas State University, Manhattan, KS, U.S.A.; (2) Department of Human Nutrition, Kansas State University, Manhattan, KS, U.S.A.
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Influence of vacuum mixing on textural properties and protein structure of noodle dough.
R. LIU (1), Y. q. Zhang (1), L. Wu (1), B. Zhang (1), Y. m. Wei (1). (1) Chinese Academy of Agricultural Sciences/ Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, , China
View Abstract | View Presentation

Spring wheat gliadins: have they changed in 100 years?
M. MALALGODA (1), J. B. Ohm (2), S. Meinhardt (3), S. Simsek (1). (1) North Dakota State University, Department of Plant Sciences, Cereal Science Graduate Program, Fargo, ND, U.S.A.; (2) USDA-ARS Hard Red Spring and Durum Wheat Quality Laboratory, North Dakota State University, Fargo, ND, U.S.A.; (3) North Dakota State University, Department of Plant Pathology, Fargo, ND, U.S.A.
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Formation and amylase resistance of a novel nano-particulate fraction obtained by acid hydrolysis of normal, hylon V and VII maize starches.
M. PEREZ HERRERA (1), T. Vasanthan (1), R. Hoover (2), M. Izdorczyk (3). (1) University of Alberta, Edmonton, AB, Canada; (2) Memorial University of Newfoundland, St. John’s, NF, Canada; (3) Canadian Grain Commission, Grain Research Laboratory, Winnipeg, MB, Canada
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Time-temperature distribution studies during preconditioning of extruded pet food.
T. ZHOU (1), S. Alavi (2), C. Stark (1). (1) Food Science Institute, Kansas State University, Manhattan, KS, U.S.A.; (2) Department of Grain Science and Industry, Kansas State University, Manhattan, KS, U.S.A.
View Abstract | View Presentation

Cereal Dietary Fiber Proterties and Fermentation

Introduction
.
View Abstract | View Presentation

The influence of genotype and environment on arabinoxylans and phenolics of wheat grains
L. COPELAND (1), M. Al-Fadly (1). (1) University of Sydney, Sydney, Australia
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In Vitro Fermentation of Xylooligosaccharides from Miscanthus x giganteus
M. H. CHEN (1), M. J. Bowman (2), B. S. Dien (2), M. A. Cotta (2), K. S. Swanson (1), T. R. Whitehead (3), G. C. Fahey (1), A. N. Beloshapka (1), L. B. Iten (2), L. L. Bauer (1), K. D. Rausch (1), M. E. Tumbleson (1), V. Singh (1). (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.; (2) NCAUR, ARS, USDA, Peoria, IL, U.S.A.; (3) NCAUR, ARS, USDA, Urbana, IL, U.S.A.
View Abstract | View Presentation

Digestive Properties of Starch

Towards the development of corn flour rich in densely packed matrices and isomaltooligosaccharides (IMOs)
M. M. MARTINEZ (1), M. Gomez (1). (1) University of Valladolid, Palencia, Spain
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Inhibition of intestinal glucosidase by feruloylated arabinoxylan oligosaccharides from corn bran and wheat aleurone
L. MALUNGA (1), P. Eck (1), T. Beta (1). (1) University of Manitoba, Winnipeg, MB, Canada
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Modification of bran protein solubility and quality by enzyme induced cell wall degradation and microbial fermentation
E. Arte (1), R. Coda (2), C. Rizzello (3), E. Nordlund (4), K. Katina (2), K. KATINA (5). (1) Univeristy of Helsinki, Helsinki, Finland; (2) University of Helsinki, Helsinki, Finland; (3) University of Bari, Bari, Italy; (4) VTT Technical Research Centre Finland, Espoo, Finland; (5) Univ of Helsinki, Helsinki, Finland
View Abstract | View Presentation

Emerging Technologies and Applications to Cereals, Grains and Flours: The Next 100 Years -Symposium

Understanding powder flowability of corn flours.
J. YIN (1). (1) Freeman Technology, Bayside, NY, U.S.A.
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Analysis of Cereal Grains by Mass Spectrometry
J. STEVENS (1), J. Stevens (1). (1) General Mills, Golden Valley, MN, U.S.A.
View Abstract | View Presentation

Enzymes to Improve Cereal Quality

Alsberg-French-Schoch Award - Role of carbohydrate-active enzymes in glycogen and starch metabolism.
K. H. PARK (1). (1) Seoul National University, Center for Food and Bioconvergence and Department of Food Science and Biotechnology, Seoul, , Korea
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An innovative enzyme solution for making longer shelf life bread with less or no added sugar
G. FENG (1), G. Feng (1). (1) Corbion, Lenexa, KS, U.S.A.
View Abstract | View Presentation

Heat treatments reduce in vitro protein digestibility of proso millet (Panicum miliaceum) flour
P. GULATI (1), D. J. Rose (2). (1) Univ of Nebraska-Lincoln, Lincoln, NE, U.S.A.; (2) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.
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Federal Nutrition Policy: What's New and What's Next?

Joanne L. Slavin Presentation
Joanne Slavin. University of Minnesota
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Flavor, Aroma, and Texture of Grain-Based Foods

Examining wheat (Triticum aestivum) genetics using mouse (Mus musculus) flavor preference and discrimination
A. M. KISZONAS (1), P. E. Fuerst (2), C. F. Morris (3). (1) USDA-ARS WWQL, Pullman, WA, U.S.A.; (2) Crop and Soil Sciences, Washington State University, Pullman, WA, U.S.A.; (3) USDA-ARS, Pullman, WA, U.S.A.
View Abstract | View Presentation

Foresight and Innovation: Using the Future to Innovate Today

Special Session
.
View Abstract | View Presentation

FSMA in Action

Traceability: Implications for BRC Certified Millers
Charles Hurburgh. Iowa State University
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Measurement Uncertainty / Specification Limitations
Terry C. Nelsen. Retired
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ISO 22000 Guidance Document Overview - A web-based tool from AACC I
Jennifer Robinson. Bay State Milling Company, Minneapolis, MN, U.S.A
View Abstract | View Presentation

How to Get Involved
Barbara Bufe Heidolph. Innophos Inc.
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Functionality of Cereal Components

Rheoligical stability of waxy wheat flour and its potential as a unique freeze-thaw stable ingredient
R. KOWALSKI (1), A. Meldrum (2), S. Wang (1), S. Constantinescu (2), H. Joyner (2), C. Morris (3), G. Ganjyal (1). (1) Washington State University, Pullman, WA, U.S.A.; (2) University of Idaho, Moscow, ID, U.S.A.; (3) USDA, Pullman, WA, U.S.A.
View Abstract | View Presentation

Grain Components and Gastrointestinal Health

Young Scientist Research Award - Soluble grain fibres: Finding the optimal balance between nutritional and technological functionality.
L. NYSTRÖM (1). (1) ETH Zurich. Institute of Food, Nutrition and Health, Zurich, , Switzerland
View Abstract | View Presentation

Health Promoting Properties of Grain Bioactives

Effect of roasting on phenolics content and antioxidant activity of proso millet
F. HAN (1), L. Zheng (2), W. Di (1), Y. Liang (1), X. Chen (1), A. Li (1). (1) Academy of State Administration of Grain, P.R.China, Beijing, China; (2) School of Food Science and Technology, Jiangnan University, Wuxi, China
View Abstract | View Presentation

The effects of corn fractions on cardiovascular risk factors in low density lipoprotein receptor knockout mice
K. MASISI (1), T. Beta (2), K. Le (3), M. H. Moghadasian (3). (1) Department of Food Science, & Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg, MB, Canada; (2) Department of Food Science, & Richardson Centre for Functional Foods and Nutraceuticals, University of Manitoba, Winnipeg , MB, Canada; (3) Department of Human Nutritional Sciences and Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg , MB, Canada
View Abstract | View Presentation

Interaction between cereal beta-glucan and gastric mucin
L. Ringier (1), P. Fischer (1), L. NYSTROEM (1). (1) ETH Zurich, Zurich, Switzerland
View Abstract | View Presentation

Impacts of New Global Standards for DON on Management and Supply of Cereal Grains

USA Wheat and milling practices (cleaning and distribution)
Benjamin Boroughs. North American Millers’ Association (NAMA)
View Abstract | View Presentation

Update on the Codex status for DON and impacts on trade
Anne Bridges. AACC International
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Innovating with the Climate-Friendly Ancient Grains-Symposium

Prospects for genetic improvement of Ancient Grains
D. B. HAYS (1), J. Awika (1), W. Rooney (1), J. Taylor (2). (1) Texas A&M University, College Station, TX, U.S.A.; (2) University of Pretoria, Pretoria, South Africa
View Abstract | View Presentation

Underutilized climate-friendly African legumes: food, nutritional and health-promoting aspects
G. DUODU (1), A. Minnaar (2). (1) University of Pretoria, Department of Food Science, Pretoria, South Africa; (2) Department of Food Science, University of Pretoria, Pretoria, South Africa
View Abstract | View Presentation

Koushik Seetharaman Memorial Symposium on New Aspects of Starch Structure and Granule Architecture-Symposium

Starch and its nutritional quality.
A. H. M. LIN (1), B. R. Hamaker (2). (1) Bi-State School of Food Science, University of Idaho and Washington State University, Moscow, ID, U.S.A.; (2) Whistler Center for Carbohydrate Research, Dept. Food Science, Purdue University, West Lafayette, IN, U.S.A.
View Abstract | View Presentation

Koushik's group work on starch structure and properties relationships.
V. VAMADEVAN (1), E. Bertoft (1), Z. Fan (1), F. Chauhan (1), R. Waduge (1), K. Nantanga (1), D. Kalinga (1), G. Annor (1), G. Peymanpour (1), J. Gayin (1), A. Goldstein (1). (1) University of Guelph, Guelph, ON, Canada
View Abstract | View Presentation

Methods in Flour and Dough Quality

Study on the Water State and Distribution of Noodle Dough Using NMR and DSC
Y. M. WEI (1), R. Liu (1), L. Wu (1), Y. Zhang (1), B. Zhang (1). (1) Institute of Agro- Products Processing Science and Technology, CAAS, Beijing, China
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Rapid Measurement of Grain and Flour Quality using a New Falling Number Analyser
M. BASON (1). (1) Perten Instruments AB, Hägersten, Sweden
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The Bubble Size Distribution and Its Evolution in Wheat Flour Doughs Investigated by Synchrotron X-Ray Microtomography
F. KOKSEL (1), S. Aritan (2), A. Strybulevych (1), J. H. Page (1), M. G. Scanlon (3). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Biomechanics Research Group, Faculty of Sports Sciences, Hacettepe University, Ankara, Turkey; (3) Department of Food Science, University of Manitoba, Winnipeg, MB, Canada
View Abstract | View Presentation

New Approaches to Gluten-Free Foods

Quinoa quality evaluation in the Pacific Northwest
G. WU (1), C. F. Morris (2), K. M. Murphy (1). (1) Washington State University, Pullman, WA, U.S.A.; (2) USDA-ARS, Pullman, WA, U.S.A.
View Abstract | View Presentation

Ultra-low gluten barley
C. A. HOWITT (1), G. J. Tanner (2), M. J. Blundell (2), H. Goswami (3), M. L. Colgrave (3). (1) CSIRO - Agriculture Flagship, Canberra, Australia; (2) CSIRO Agriculture Flagship, Canberra, Australia; (3) CSIRO Agriculture Flagship, St Lucia, Australia
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Evaluation of commercial gluten-free foods from the Brazilian market
B. MATTIONI (1), I. R. dos Santos (1), N. Paulino (2), M. Tilley (3), J. Faubion (4), A. de Francisco (1). (1) Universidade Federal de Santa Catarina, Florianópolis, SC, Brazil; (2) Universidade Bandeirante de São Paulo, São Paulo, Brazil; (3) USDA ARS CGAHR, Manhattan, KS, U.S.A.; (4) Kansas State University, Manhattan, KS, U.S.A.
View Abstract | View Presentation

The economic burden of gluten-free products and the potential of dietary inhibitors of transglutaminase-2
K. L. KRAMER (1), J. Losso (1). (1) Louisiana State University: School of Nutrition and Food Sciences, Baton Rouge, LA, U.S.A.
View Abstract | View Presentation

New Methods in Analysis of Grain Components

Volatile compounds characterization of aged rice using colorimetric sensor array
H. LIN (1), H. Jin (1), B. Guan (1). (1) Jiangsu university, Zhenjiang, China
View Abstract | View Presentation

Effects of a proline endopeptidase on the detection and quantification of gluten during the fermentation of beer.
R. PANDA (1), K. L. Fiedler (1), C. Y. Cho (1), W. L. Stutts (1), R. Cheng (1), E. A. Garber (1). (1) Food and Drug Administration, College Park, MD, U.S.A.
View Abstract | View Presentation

Updating AACC Method 32-45.01 for the measurement of total dietary fiber
B. V. MCCLEARY (1), A. Draga (1), N. Sloane (1). (1) Megazyme International Ireland Ltd., Bray, County Wicklow, Ireland
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Non-Food Uses of Grains

A bio-plastic application for kafirin, the sorghum prolamin protein, but what is needed to enable its commercialisation
J. TAYLOR (1). (1) Univ of Pretoria, Pretoria Gauteng, South Africa
View Abstract | View Presentation

Developing soy protein isolate-based biopolymers with enzyme in food packaging
E. MOHAMMAD ZADEH (1). (1) Virginia Tech, Blacksburg, VA, U.S.A.
View Abstract | View Presentation

Evaluation of partial germ supplementation to improve dry fractionation ethanol fermentation
D. RAMCHANDRAN (1), P. Wang (2), B. Dien (3), W. Liu (1), M. A. Cotta (3), V. Singh (1). (1) University of Illinois, Urbana Champaign, Urbana, IL, U.S.A.; (2) National Energy Technology Laboratory, US Department of Energy, Pittsburgh, PA, U.S.A.; (3) National Center of Agricultural Utilization Research, USDA, Peoria, IL, U.S.A.
View Abstract | View Presentation

Preparation and characterization of Starch/PVOH/Laponite RD films for biodegradable food packaging
A. Thatte (1), P. H. MANEPALLI (2), S. Thomas (3), S. Alavi (2). (1) Indian Institute of Technology Kharagpur, Kharagpur, India; (2) Kansas State University, Manhattan, KS, U.S.A.; (3) Mahatma Gandhi University, Kottayam, India
View Abstract | View Presentation

Nutrition for the Future: Filling the Protein Gaps From Cereal and Legume Proteins-Symposium

Future in Food Formulations: Why and how to balance cereal and pulse proteins in food applications
H. MASKUS (1), L. Bourre (1). (1) Canadian International Grains Institute, Winnipeg, MB, Canada
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Lactic fermentation as a tool for improving the nutritional quality of cereal and legume proteins.
M. GOBBETTI (1). (1) University of Bari Aldo Moro, Bari, , Italy
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Pulse Ingredients in Cereal Food Processing-Symposium

Pulse Carbohydrates: Properties and Applications
N. NAGULESWARAN (1). (1) Ingredion Inc., Bridgewater, NJ, U.S.A.
View Abstract | View Presentation

Quality and Physical Properties of Grains

Engineering high alpha-amylase levels in wheat grain lowers Falling Number but improves baking properties.
J. P. F. RAL (1), A. Whan (1), O. Larroque (1), J. Pritchard (2), E. Leyne (1), C. Howitt (1), M. Newberry (1). (1) CSIRO Agriculture Flagship, Canberra, Australia; (2) CSiro Agriculture Flagship, Canberra, Australia
View Abstract | View Presentation

Impact of soft kernel texture on milling properties and flour quality of durum wheat (Triticum turgidum)
J. C. MURRAY (1), A. M. Kiszonas (1), J. D. Wilson (2), C. F. Morris (1). (1) Western Wheat Quality Laboratory, Pullman, WA, U.S.A.; (2) USDA Grain Quality and Structure Research Unit, Manhattan, KS, U.S.A.
View Abstract | View Presentation

Implications of One-Pass Drying of Rice with Industrial Microwave on Milling Quality
G. ATUNGULU (1), D. L. Smith (1), S. Rogers (2). (1) The University of Arkansas, Fayetteville, AR, U.S.A.; (2) AMTek Microwaves, Cedar Rapids, IA, U.S.A.
View Abstract | View Presentation

Effects of chemical leavening systems on the opacity of whole wheat flour tortillas
T. LIU (1), G. G. Hou (2), S. L. Book (3), L. Marquart (4). (1) Univ of Minnesota, St Paul, MN, U.S.A.; (2) Wheat Marketing Center, Portland, OR, U.S.A.; (3) ICL Food Specialties, St. Louis, MO, U.S.A.; (4) University of Minnesota, Saint Paul, MN, U.S.A.
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Milling operational efficiency compared via endosperm quantitative spectroscopic chemical imaging of 81,920 pixels
D. L. WETZEL (1), M. D. Boatwright (1). (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract | View Presentation

Refined, Processed, Fortified, and Gluten-containing Grain-based Foods: Bane or Boon

[Peter Weegels Presentation]
Peter Weegels. European Bakery Innovation Centre
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Reflecting on the Past Century and the Role of Asian Market & Products—Where to From Now!

Importance of health & nutrition in the Asian context: how to cope with the new challenges?
G. G. HOU (1). (1) Wheat Marketing Center, Portland, OR, U.S.A.
View Abstract | View Presentation

Gluten-free noodle technology of making, evaluation techniques—New technology and developments
M. Y. SU (1). (1) China Grain Products R&D Institute, Taipei, Taiwan
View Abstract | View Presentation

Rice Constituents, Structure, and Effects of Processing-Symposium

Crosstalks between biopolymers in rice: are we listening to all the voices?
F. BONOMI (1), A. Barbiroli (1), S. Iametti (1), M. Marengo (1), A. Marti (1), M. A. Pagani (1). (1) University of Milan, Milan, Italy
View Abstract | View Presentation

“Cabling technology” for advanced grain management --- perspectives on rice quality and mycotoxins
G. G. ATUNGULU (1), G. G. Atunguu (1). (1) University of Arkansas Division of Agriculture, FAYETTEVILLE, AR, U.S.A.
View Abstract | View Presentation

Understanding red rices—Difference and similarities.
J. MANFUL (1), C. C. Grimm (2), J. Gayin (3). (1) Africa Rice Center, Cotonou, , Benin; (2) USDA-SRRC, New Orleans, LA, U.S.A.; (3) University of Guelph, Department of Food Science, Guelph, ON, Canada
View Abstract | View Presentation

Science Cafe' - Establishing Dietary Reference Intakes for Bioactives: Cereal Grains Focus-Science Cafe

Dietary Reference Intakes in the United States
T. C. WALLACE (1). (1) George Mason University, Fairfax, VA, U.S.A.
View Abstract | View Presentation

The evolving path towards dietary guidance for bioactives.
J. W. ERDMAN (1). (1) Department of Food Science and Human Nutrition, University of Illinois, Urbana, IL, U.S.A.
View Abstract | View Presentation

Oat Bioactives: Types, Mechanisms, and Functions
J. B. BLUMBERG (1). (1) Tufts University, Boston, MA, U.S.A.
View Abstract | View Presentation

Science Cafe' - Gluten in Cereal-Based Foods—Benefits and Risks-Science Cafe

Gluten in Cereal-Based Foods - Benefits and Risks
P. KOEHLER (1). (1) Deutsche Forschungsanstlt fuer Lebensmittelchemie, Freising, Germany
View Abstract | View Presentation

Improved reference materials for gluten-free analysis
R. POMS (1), S. Tömöskösi (2), T. Koerner (3), P. Koehler (4). (1) MoniQA–International Association for Monitoring and Quality Assurance in the Total Food Supply Chain, Vienna, , Austria; (2) Budapest University of Economics, Budapest, , Hungary; (3) Health Canada, Ottawa, ON, Canada; (4) Deutsche Forschungsanstalt für Lebensmittelchemie, Leibniz Institut, Freising, , Germany
View Abstract | View Presentation

Science Cafe' - Little Beans, Big Opportunities: The Farm to Market Story of Dry Bean Ingredients-Science Cafe

Agriculture as an Instrument of Public Health: The Potential of Dry Beans
H. J. THOMPSON (1). (1) Colorado State University, Fort Collins, CO, U.S.A.
View Abstract | View Presentation

Sprouted Grains: Paving the Way to Nutritious and Safe Products-Symposium

Sprouted seeds as natural fortification/enrichment ingredients: Nutrient bioavailability, antioxidant activity and phytochemical/anti-nutrient profiles.
M. OMARY (1). (1) California State University, Los Angeles, CA, U.S.A.
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Sprouting and malting for specialty food ingredients.
R. HANSEN (1). (1) Briess Malt & Ingredients Co., Chilton, WI, U.S.A.
View Abstract | View Presentation

Sustainability, Genetics, and Future Cultivars—Impact on the Food Chain-Symposium

Application of modern plant breeding methods to crop improvement.
A. VAN DEYNZE (1). (1) University of California, Davis, CA, U.S.A.
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Symposia: Innovating with the Climate-Friendly Ancient Grains

Introduction
.
View Abstract | View Presentation

Can Ancient Grains really feed the world: Developed and Developing World perspectives
John Taylor. Texas A&M University
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Symposia: The Past as a Prologue to the Future of Milling and Baking

How labels went from simple to complex and are now returning to clean, minimal ingredient lists.
Theresa Cogswell. BakerCogs, Inc.
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The Future of Oats and Barley in Processing and Health

QSorter: a fast and repeatable method based on NIR and VISION to remove gluten impurities from cereals.
F. Dell'Endice (1), F. DELL'ENDICE (1). (1) QualySense, Glattbrugg, Switzerland
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Effects of light pearling on the physical grain characteristics and composition of selected Canadian barley varieties
L. M. Casper (1), L. MALCOLMSON (2), M. Izydorczyk (3). (1) Food Development Centre, Portage la Prairie, MB, Canada; (2) LM FoodTech Solutions, Winnipeg, MB, Canada; (3) Grain Research Laboratory - Canadian Grain Commission, Winnipeg, MB, Canada
View Abstract | View Presentation

Monitoring beta glucan viscosity throughout food processes: Quality control approach.
T. GAMEL (1). (1) Guelph Food Research Centre- Agriculture and Agri-Food Canada, Guelph, ON, Canada
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The Past as a Prologue to the Future of Milling and Baking-Symposium

Chemical leavening history and development by forward thinking chemists in the 1800s
D. JORDAN (1). (1) Kudos Blends, Kidderminster, United Kingdom
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Trans-fat functionality and replacement with functional, economic alternatives.
L. MOREHART (1). (1) Cargill, Plymouth, MN, U.S.A.
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Wheat breeding for functionality and grading: Differences among requirements and the effect in the marketplace.
K. GARLAND-CAMPBELL (1). (1) USDA ARS Wheat Genetics, Quality, Physiology and Disease Research Unit, Pullman, WA, U.S.A.
View Abstract | View Presentation

Wheat - A Nutritious Grain Over A Century of Plant Breeding

Introduction
.
View Abstract | View Presentation

Genetic gains in agronomic and selected end-use quality traits over a century of genetic improvement of Canada Western Red Spring Wheat
Pierre Hucl. Crop Development Centre, University of Saskatchewan
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Publish Date: 2015

AACCI

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