AACCI is proud of its members' many accomplishments that have advanced the association and the field of grain science. Help us recognize these individuals by nominating a colleague to receive a prestigious AACCI award. All members are strongly encouraged to submit nominations for these awards at any time. All awards approved by the Board of Directors will be presented at the 2014 annual meeting. Nominations are due January 31, 2014.
Rice is one of the leading cereals that sustains humankind. Whole grain rice is markedly higher in many nutritional components compared to polished rice due to inclusion of the bran. In rice, bran can possess several pigmentation classes, including white, light brown, red, and purple. Bett-Garber and colleagues studied the impact of bran color and amylose content on sensory characteristics of ten rice varieties. Red and purple rice was higher in phenols and flavonoids, which correlated strongly with flavor. Sweet taste was negatively correlated with amylose content. These results advance our understanding of the physical-chemical basis of rice grain quality.
2014 AACCI Milling & Baking Technical Conference4/9/2014 - 4/11/2014Embassy Suites Tampa Airport / Westshore
13th European Young Cereal Scientists and Technologists Workshop 5/14/2014 - 5/16/2014Research Centre, Freising, Germany
2014 AACCI Annual Meeting10/5/2014 - 10/8/2014Providence, RI, U.S.A.
AACCI will celebrate its Centennial year in 2015. As part of the celebration, we are asking for you to identify key moments in cereal grain science. When you provide content you will be entered to win free registration to the 2015 Centennial Meeting.