AACCI is proud of its members' many accomplishments that have advanced the association and the field of grain science. Help us to recognize these individuals by nominating a colleague to receive an AACCI award. All members are strongly encouraged to submit nominations for these awards at any time. Nominate someone by January 31, 2015.
A fraction of starch can pass through the upper gastrointestinal track undigested to reach the colon, where it is involved in health-promoting fermentation. One class of this “resistant starch” (RS) is complexed with amylose (type 5, ‘RS5’). Ai and colleagues prepared RS5 starch by complexing debranched high amylose corn starch with stearic acid (SA). Results indicate that interactions between amylose and SA significantly increased resistance of RS5 to in vitro and in vivo digestion.
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.