Share your innovative ideas and breakthrough cereal grain research at the AACCI Centennial Meeting. Abstract submissions will be accepted through April 15 at 11:59 p.m. for oral and poster presentations. Acceptance is based on an anonymous peer-review process.
Cereal chemists and AACCI have long been involved in the evaluation and development of methods that measure cereal grain and flour quality. Marti and co-workers compared several standard methods of characterizing durum wheat semolina quality with a new instrument, the GlutoPeak. Gluten properties are one of the key quality attributes of semolina; the GlutoPeak test provided a quick estimate of gluten aggregation that correlated well with other tests and with sensory evaluation of spaghetti eating quality.
AACCI past president Mary Ellen Camire, University of Maine, is the recipient of the 2015 General Mills Bell Institute of Health and Nutrition Innovation Award, and is being recognized along with other American Society for Nutrition (ASN) award winners at their Annual Meeting on March 29.