| 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 |

Barley
January-February 2006
Vol. 51, No. 1, pp. 1-48

FEATURES

A Brief History of Barley Foods, C. W. Newman and R. K. Newman, page 4. DOI: 10.1094/CFW-51-0004.  VIEW ARTICLE

A Review of the Effects of Barley beta-Glucan on Cardiovascular and Diabetic Risk, J. J. Pins and H. Kaur, page 8. DOI: 10.1094/CFW-51-0008.  VIEW ARTICLE

Effects of Barley Consumption on CVD Risk Factors, K. M. Behall and J. G. Hallfrisch, page 12. DOI: 10.1094/CFW-51-0012.  VIEW ARTICLE

Soluble Fibers Prevent Insulin Resistance in Hamsters Fed High Saturated Fat Diets, W. H. Yokoyama and Q. Shao, page 16. DOI: 10.1094/CFW-51-0016.  VIEW ARTICLE

Whole-Grain Barley for Today's Health and Wellness Needs, E. A. Arndt, page 20. DOI: 10.1094/CFW-51-0020.  VIEW ARTICLE

Utilization of Diverse Hulless Barley Properties To Maximize Food Product Quality, N. Ames, C. Rhymer, B. Rossnagel, M. Therrien, D. Ryland, S. Dua, and K. Ross, page 23. DOI: 10.1094/CFW-51-0023.  VIEW ARTICLE

RESEARCH

Short-Term Satiety and Glycemic Response After Consumption of Whole Grains with Various Amounts of beta-Glucan, H. Kim, K. M. Behall, B. Vinyard, and J. M. Conway, page 29. DOI: 10.1094/CFW-51-0029.  VIEW ARTICLE

COLUMNS

Grain Quality, C. Wrigley, page 34. DOI: 10.1094/CFW-51-0034.  VIEW ARTICLE

Engineering, L. Levine, page 37. DOI: 10.1094/CFW-51-0037.  VIEW ARTICLE

Market Research, H. Ashman and J. Beckley, page 38. DOI: 10.1094/CFW-51-0038.  VIEW ARTICLE

ADVERTISING

C.W. Brabender Instruments, Inc.

IN EVERY ISSUE

Association News, page 41. VIEW ARTICLE

Departments, page 45. VIEW ARTICLE

Advertisers' Index, page 48.

return to top

Baking
March-April 2006
Vol. 51, No. 2, pp. 49-100

FEATURES

Incorporating Distillers Grains in Food Products, K. A. Rosentrater and P. G. Krishnan, page 52. DOI: 10.1094/CFW-51-0052.  VIEW ARTICLE

Cell Walls of Cereal Grains, B. A. Stone, page 62. DOI: 10.1094/CFW-51-0062.  VIEW ARTICLE

RESEARCH

Reformulating Tortillas with Zero Trans Fat, F. P. Bejosano, J. N. Alviola, and R. D. Waniska, page 66. DOI: 10.1094/CFW-51-0066.  VIEW ARTICLE

Effects of Reducing Agents and Baking Conditions on Potassium Bromate Residues in Bread, M. Nakamura, T. Murakami, K. Himata, S. Hosoya, and Y. Yamada, page 69. DOI: 10.1094/CFW-51-0069.  VIEW ARTICLE

AACC INTERNATIONAL REPORT

Salute to Corporate Members, page 74. VIEW ARTICLE

COLUMNS

Quality Assurance, J. E. Stauffer, page 83. DOI: 10.1094/CFW-51-0083.  VIEW ARTICLE

Technology Transfer, S. K. Patil and K. Yahl, page 84. DOI: 10.1094/CFW-51-0084.  VIEW ARTICLE

Cereals, P. Ranum, page 87. DOI: 10.1094/CFW-51-0087.  VIEW ARTICLE

Baking, B. Bruinsma, page 90. DOI: 10.1094/CFW-51-0090.  VIEW ARTICLE

ADVERTISING

Brookfield Engineering Laboratories, Inc.

C.W. Brabender Instruments, Inc.

International Grains Program

Newport Scientific Pty., Ltd.

PGP International

Wenger

IN EVERY ISSUE

Association News, page 94. VIEW ARTICLE

Departments, page 96. VIEW ARTICLE

Advertisers' Index, page 100.

return to top

Health & Nutrition
May-June 2006
Vol. 51, No. 3, pp. 101-160

FEATURES

The New Food Guide Pyramid: Recommendations on Grains, Fruits, and Vegetables, T. S. Kahlon, page 104. DOI: 10.1094/CFW-51-0104.  VIEW ARTICLE

REVIEW

Grain-Based Foods and Health, J. M. Jones, page 108. DOI: 10.1094/CFW-51-0108.  VIEW ARTICLE

PERSPECTIVE

Gradual Incorporation of Whole-Grain Flour into Grain-Based Products, L. Marquart, H. W. Chan, M. Orsted, K. A. Schmitz, E. A. Arndt, and D. R. Jacobs, Jr., page 114. DOI: 10.1094/CFW-51-0114.  VIEW ARTICLE

RESEARCH

A Rapid Method To Determine Quantitatively the In Vitro Adsorption of Taurocholate to Soluble Fiber, B. S. Ghotra, T. Vasanthan, M. Wettasinghe, V. Goel, F. Temelli, and T. Basu, page 118. DOI: 10.1094/CFW-51-0118.  VIEW ARTICLE

AACC INTERNATIONAL REPORTS

2006 Tentative Program World Grains Summit, page 129. VIEW ARTICLE

2006 World Grains Summit Table Top Exhibits, page 144. VIEW ARTICLE

CFW REPORT

4th European Symposium on Oats—Oats and Healthy Foods, H. Salovaara, page 150. DOI: 10.1094/CFW-51-0150.  VIEW ARTICLE

COLUMNS

Market Research, H. Ashman and J. Beckley, page 122. DOI: 10.1094/CFW-51-0122.  VIEW ARTICLE

Grain Quality, C. Wrigley, page 124. DOI: 10.1094/CFW-51-0124.  VIEW ARTICLE

Nutrition, J. M. Jones, page 126. DOI: 10.1094/CFW-51-0126.  VIEW ARTICLE

ADVERTISING

Brookfield Engineering Laboratories, Inc.

Coperion Werner & Pfleiderer

Grain Millers, Inc.

ORAFTI Active Food Ingredients

IN EVERY ISSUE

Association News, page 152. VIEW ARTICLE

Departments, page 156. VIEW ARTICLE

Advertisers' Index, page 160.

return to top

Preconvention/Asian Products
July-August 2006
Vol. 51, No. 4, pp. 161-248

EDITORIAL

A Special Thanks, J. Grider, page 164. DOI: 10.1094/CFW-51-0164.  VIEW ARTICLE

FEATURES

Wheat, Flour, and Bread in Central Asia, P. Ranum, R. Mustafarov, R. J. Peña, A. Abugalieva, and A. Morgounov, page 166. DOI: 10.1094/CFW-51-0166.  VIEW ARTICLE

RESEARCH

Use of Imaging Methods for Assessment of Asian Noodle Color, M. A. Shahin, D. W. Hatcher, and S. J. Symons, page 172. DOI: 10.1094/CFW-51-0172.  VIEW ARTICLE

Evaluation of Durum Wheat Fine Flour for Alkaline Noodle Processing, B. X. Fu, E. G. Assefaw, A. K. Sarkar, and G. R. Carson, page 178. DOI: 10.1094/CFW-51-0178.  VIEW ARTICLE

Influence of Environment on Canadian Hard White Spring Wheat Noodle Quality, D. W. Hatcher, O. M. Lukow, and J. E. Dexter, page 184. DOI: 10.1094/CFW-51-0184.  VIEW ARTICLE

Sheeting Characteristics of Salted and Alkaline Asian Noodle Doughs: Comparison with Lubricated Squeezing Flow Attributes, A. S. Ross and J.-B. Ohm, page 191. DOI: 10.1094/CFW-51-0191.  VIEW ARTICLE

Validation of Measurement of Textural Properties of Cooked Noodles by Extension-Based Cutting, S. J. Lee, K. S. Lee, and D. I. Song, page 197. DOI: 10.1094/CFW-51-0197.  VIEW ARTICLE

AACC INTERNATIONAL REPORTS

Preliminary Program 2006 World Grains Summit, page 205. VIEW ARTICLE

2006 World Grains Summit Exhibition, page 239. VIEW ARTICLE

COLUMNS

Engineering, L. Levine, page 202. DOI: 10.1094/CFW-51-0202.  VIEW ARTICLE

Quality Assurance, J. E. Stauffer, page 203. DOI: 10.1094/CFW-51-0203.  VIEW ARTICLE

ADVERTISING

Buhler, Inc.

C.W. Brabender Instruments, Inc.

Danisco USA, Inc.

Grain Millers, Inc.

Megazyme International Ireland Ltd.

Newport Scientific Pty., Ltd.

PGP International

Wenger

IN EVERY ISSUE

Association News, page 241. VIEW ARTICLE

Departments, page 245. VIEW ARTICLE

Advertisers' Index, page 248.

return to top

Ingredient Update
September-October 2006
Vol. 51, No. 5, pp. 249-296

EDITORIAL

Food for New Life, D. Best, page 252. DOI: 10.1094/CFW-51-0252.  VIEW ARTICLE

FEATURES

Isomalt in Breakfast Cereals, Granola Bars, and Muesli, A. Radowski, page 254. DOI: 10.1094/CFW-51-0254.  VIEW ARTICLE

Omega-3s from Whole-Food Flaxseed, S. Moriarty, page 257. DOI: 10.1094/CFW-51-0257.  VIEW ARTICLE

Omega-3 Health: Significance of Cereal Food Products, D. Bibus, page 260. DOI: 10.1094/CFW-51-0260.  VIEW ARTICLE

Omega-3 EPA/DHA and the Major Dietary Deficiency in the Western Diet, I. Lucas, page 264. DOI: 10.1094/CFW-51-0264.  VIEW ARTICLE

Desert Durum Wheat Provides High-Quality Extraction and Pasta Products, E. S. Posner, B. Fernandez, and D.-S. Huang, page 268. DOI: 10.1094/CFW-51-0268.  VIEW ARTICLE

RESEARCH

Color Influences Consumer Opinions of Wheat Muffins, M. E. Camire, J. Bolton, J. J. Jordan, S. Kelley, A. Oberholtzer, X. Qiu, and M. Dougherty, page 274. DOI: 10.1094/CFW-51-0274.  VIEW ARTICLE

COLUMNS

Product Development, L. Skarra, page 277. DOI: 10.1094/CFW-51-0277.  VIEW ARTICLE

Technology Transfer, S. K. Patil, M. Baczynski, and T. McCurry, page 279. DOI: 10.1094/CFW-51-0279.  VIEW ARTICLE

Baking, B. Bruinsma, page 282. DOI: 10.1094/CFW-51-0282.  VIEW ARTICLE

Nutrition, J. M. Jones, page 284. DOI: 10.1094/CFW-51-0284.  VIEW ARTICLE

ADVERTISING

Buhler, Inc.

Clextral Inc.

ENRECO, Inc.

Grain Millers, Inc.

ORAFTI Active Food Ingredients

SunnyGem, LLC

IN EVERY ISSUE

Association News, page 289. VIEW ARTICLE

Departments, page 293. VIEW ARTICLE

Advertisers' Index, page 296.

return to top

Year in Review/Snack and Breakfast Foods
November-December 2006
Vol. 51, No. 6, pp. 297-372

EDITORIAL

Making Connections, D. Best, page 300. DOI: 10.1094/CFW-51-0300.  VIEW ARTICLE

FEATURES

Ready-to-Eat Breakfast Cereal Manufacturing: Use of Twin-Screw Extrusion Technology to Produce Multiple Products, A.-S. Le Corre, page 302. DOI: 10.1094/CFW-51-0302.  VIEW ARTICLE

A Look into the Future: The U.S. Baking Industry in the 21st Century, T. Kuk, page 306. DOI: 10.1094/CFW-51-0306.  VIEW ARTICLE

RESEARCH

Development and Sensory Evaluation of Snack Bars with Bean-Based Filling, D. L. Durkee, C. Machado, G. Fukuda, and S. S. Nielsen, page 313. DOI: 10.1094/CFW-51-0313.  VIEW ARTICLE

AACC INTERNATIONAL REPORTS

Year in Review, page 319. VIEW ARTICLE

AACC International Elections, page 358. VIEW ARTICLE

Call for Award Nominations, page 361. VIEW ARTICLE

COLUMNS

Using Injection in Extrusion: The Thermal "Value", L. Levine, page 355. DOI: 10.1094/CFW-51-0355.  VIEW ARTICLE

Soup Kitchens, J. E. Stauffer, page 356. DOI: 10.1094/CFW-51-0356.  VIEW ARTICLE

ADVERTISING

Brookfield Engineering Instruments, Inc.

Buhler, Inc.

C.W. Brabender Instruments, Inc.

Clextral Inc.

National Starch

Newport Scientific Pty., Ltd.

PGP International

SunnyGem, LLC

Wenger

IN EVERY ISSUE

Association News, page 363. VIEW ARTICLE

Departments, page 367. VIEW ARTICLE

INDEXES

Annual Author/Subject Indexes, page 370. VIEW ARTICLE

Advertisers' Index, page 372.

return to top

©AACC International - 3340 Pilot Knob Road - St. Paul, MN 55121 U.S.A.
Phone: +1.651.454.7250 or Fax: +1.651.454.0766
Privacy Policy | Disclaimer | Copyright |  Contact AACC International  |  Webmaster