This webinar revisits three exceptional lectures—Young Scientist Research Award Lecture by Devin Rose; Best Student Research Paper Competition Winner Mihiri Mendis; and a favorite lecture of the New Professionals Webinar Committee by Bert Lagrain. This webinar offers a recap for those that were not able to attend the AACCI 2014 Annual Meeting or missed these great talks. Register now!
Nutrition is an essential aspect of cereal quality, processing, and consumer appeal. Manini and colleagues found that a stable sourdoughlike fermentation of wheat bran resulted in high levels of lactic acid bacteria and yeasts and a concomitant increase (30%) of soluble fiber. Phytic acid was completely degraded. This study identified microbial strains using RAPD-PCR and subsequent DNA sequencing. This study is part of the Cereals&Europe Focus Issue of Cereal Chemistry.
AACCI Batters and Breadings Technology Short Course2/9/2015 - 2/10/2015Tampa, Florida, U.S.A.
AACCI Chemical Leavening Short Course2/11/2015 - 2/13/2015Tampa, Florida, U.S.A.
Save the date for the 5th C&E Spring Meeting, Budapest, Hungary, April 27–29, 2015.