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Articles from the January-February 2006 issue forward are available
to download as part of Cereal Foods World Online.
 

New Technologies in Grain
January 2000
Vol. 45, No. 1, pp. 1-44

EDITORIAL

Sound Science Shouldn't Be a Secret, J. Grider, page 4

Laboratory and In-line Moisture and Composition Measurements, J. A. Zente, page 5

Understanding the Importance of Water Activity in Food, A. J. Fontana, Jr., page 7

Recent Developments in NIR Analysis of Grains and Grain Products, B. G. Osborne, page 11

Practical Single-Kernel NIR/Visible Analysis for Small Grains, W. Shadow and A. Carrasco, page 16

Genetically Modified Foods in Europe, J. W. Van der Kamp, page 19

Call for Papers, page 21

AACC Foundation Pays Tribute, page 31

Instructions to Authors, page 32

Nutrition, J. M. Jones, page 25

AACC News, page 33

Industry Profile - CII Laboratory Services, page 37

Departments, page 38

Advertisers' Index, page 44

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Health and Nutrition
February 2000
Vol. 45, No. 2, pp. 45-88

EDITORIAL

A Defining Moment, J. Faubion, page 48

FEATURES

An Introduction to Whole Grains and Their Health Benefits, L. Marquart, page 50

Defining the Impact of Whole-Grain Intake on Chronic Disease, D. Jacobs, Jr., M. Pereira, J. Slavin, and L. Marquart, page 51

Consumption of Whole-Grain Foods and Decreased Risk of Cancer: Proposed Mechanisms, J. Slavin, L. Marquart, and D. Jacobs, Jr., page 54

Whole-Grain Products and Antioxidants, H. E. Miller, F. Rigelhof, L. Marquart, A. Prakash, and M. Kanter, page 59

Improvement in Insulin and Glucose Responses Related to Grains, J. Hallfrisch and K. M. Behall, page 66

Antioxidants in Wheat-Based Breakfast Cereals, A. J. Baublis, F. M. Clydesdale, and E. A. Decker, page 71

Dietary Intake of Whole Grain vs. Recommendations, J. F. Adams and A. Engstrom, page 75

Bulgur Around the World, M. Bayram, page 80

IN EVERY ISSUE

AACC News, page 83

Departments, page 86

Advertisers' Index, page 88

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Baking
March 2000
Vol. 45, No. 3, pp. 89-148

EDITORIAL

The Dream That Came True, B. Grami, page 92

FEATURES

An Update of the U.S. Baking Industry, S. Kohn, page 94

Enzymatic Activity During Bread Baking, P. R. Mathewson, page 98

Promoting Better Health with Flaxseed in Bread, T. J. Payne, page 102

Emulsifiers as Antistaling Agents, C. E. Stauffer, page 106

Identifying Factors Affecting Bromate Residue Levels in Baked Products: Preliminary Studies, A. G. Giesecke and S. A. Taillie, page 111

PERSPECTIVE

Leave a Legacy, W. A. Atwell, page 121

AACC REPORT

Salute to Corporate Members, page 122

IN EVERY ISSUE

AACC News, page 138

Industry Profile - TPC Labs, page 141

Departments, page 142

Advertisers' Index, page 148

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Food Safety
April 2000
Vol. 45, No. 4, pp. 149-192

FEATURES

HACCP Adoption in the U.S. Food Industry, S. A. Martin and D. W. Anderson, page 152

Cereal Food Industry: Are You HACCP Ready?, A. J. Trujillo, page 157

CFW REPORT

Industry Perspectives on Food Safety Issues, page 161

RESEARCH

Physiochemical Properties of Ready-to-Eat Breakfast Cereals, D. Jones, R. Chinnaswamy, Y. Tan, and M. Hanna, page 164

PERSPECTIVE

Food Safety in the New Millennium: The Past is The Prologue, T. Troxell and R. Buckner, page 169

COLUMNS

Food Safety in the United States in the Year 2000, J. E. Stauffer, page 173

Clusters of Food Consumers: Where Do They Buy? Where Do They Eat?, J. D. Kinsey, page 178

AACC REPORT

Find Any Member, Anywhere, with the New Searchable AACC Directory, page 180

IN EVERY ISSUE

AACC News, page 182

Departments, page 186

Advertisers’ Index, page 192

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Flavors and Colors
May 2000
Vol. 45, No. 5, pp. 193-236

FEATURES

Carotenoids as Food Colorants, F. J. Francis, page 198

Tropical Fruit Flavors: A Flavorist's Perspective, K. Bauer, page 204

Anthocyanins and Betalains: Composition and Applications, F. J. Francis, page 208

RESEARCH

Relationship Between Loaf Volume and Gas Retention of Dough During Fermentation, M. Collado and I. de Leyn, page 214

PERSPECTIVE

Update on Defining Dietary Fiber, J. Jones, page 219

COLUMNS

Natural Colors as Functional Ingredients in Healthy Foods, W. Boyd, page 221

The Effect of Differing Geometries on Extruder Screw Performance, Part IV, L. Levine, page 223

IN EVERY ISSUE

AACC News, page 226

Departments, page 230

Advertisers’ Index, page 236

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Breakfast Foods
June 2000
Vol. 45, No. 6, pp. 237-284

CFW REPORT

Update on the U.S. Breakfast Cereals Market, J. Grider, page 240

FEATURES

Cooking of Ready-to-Eat Breakfast Cereals, E. F. Caldwell, R. B. Fast, J. Ievolella, C. Lauhoff, H. Levine, R. C. Miller, L. Slade, B. S. Strahm, and P. J. Whalen, page 244

Shaped Grain Products: A New Technology for Cereal and Breakfast Foods, H. W. Zukerman, page 253

Packaging of Ready-to-Eat Breakfast Cereals, F. E. Pringle, E. J. Monahan, and E. F. Caldwell, page 255

RESEARCH

Collaborative Evaluation of a Qualitative Test for Peroxidase in Oat Products (AACC Method 22-80), R. H. Lane, T. C. Nelsen, and S. E. Seibert, page 262

COLUMNS

Fortification of High-Extraction Wheat Flours, P. Ranum, page 267

Role of the Outside Development Company or Consultant, L. Skarra, page 270

IN EVERY ISSUE

AACC News, page 274

Departments, page 279

Advertisers’ Index, page 284

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Processing Technologies
July 2000
Vol. 45, No. 7, pp. 285-332

GUEST EDITORIAL

Get Involved in Planning the 2001 AACC Annual Meeting Technical Program, H. Sapirstein, page 288

FEATURES

Irradiation Processing Technologies, P. Pastore, page 289

A New Low-Temperature/Short-Time Drying Process, K. M. Bolland, page 293

The History of the First Breadmaker in a One-Cubic-Foot Bakery Plant, Y. Hironaka, page 297

Application of Food Polymer Science and Capillary Rheometry in Evaluating Complex Extruded Products, B. Strahm, B. Plattner, G. Huber, and G. Rokey, page 300

RESEARCH

Collaborative Study of Methods for Solvent Retention Capacity Profiles (AACC Method 56-11), C. S. Gaines, page 303

ASSOCIATION HIGHLIGHTS

2000 Tentative Program 85th AACC Annual Meeting, page 307

2000 AACC Annual Meeting Table-Top Exhibits, page 318

COLUMNS

Root Cause Analysis, J. E. Stauffer, page 320

Statistical Methods and Fast Cycle Time, A. Joglekar, page 322

Droplet Size in Homogenization, L. Levine, page 323

IN EVERY ISSUE

AACC News, page 325

Departments, page 329

Advertisers’ Index, page 332

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Preconvention/International
August 2000
Vol. 45, No. 8, pp. 333-400

GUEST EDITORIAL

An Invitation to Kansas City, R. Booth, page 336

ASSOCIATION HIGHLIGHTS

Preliminary Program AACC 85th Annual Meeting, page 338

2000 AACC Annual Meeting Table-Top Exhibits, page 372

AACC Foundation Awards for 2000-2001, page 374

FEATURES

The Double-Edged Sword of Technological Advancement: Food Authenticity and Economic Adulteration, R. Shapiro, page 376

The Importance of Experimental Milling for Determining Rheological Parameters as Measured by the Alveograph, M. Dubois and B. Juhué, page 385

GMO Labeling: The Need for and Status of GM-DNA Quantification, F.-R. Lauter, page 389

COLUMNS

A Hierarchy of Food Preferences: A Driving Force Behind Industry Change, J. D. Kinsey, page 391

IN EVERY ISSUE

AACC News, page 393

Departments, page 396

Advertisers’ Index, page 400

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Ingredient Update
September 2000
Vol. 45, No. 9, pp. 401-448

GUEST EDITORIAL

New AACC Dietary Fiber Definition Sets the Stage for Annual Meeting Technical Round Tables, J. Miller Jones, page 404

PERSPECTIVE

A Call for Dietary Fiber Status for Inulin, B. Tungland, page 412

FEATURES

Uses of Alpha-Crystalline Emulsifiers in the Sweet Goods Industry, R. Silva, page 405

Renewed Interest in Soy Isoflavones and Saponins, T. Arditi, T. Meredith, and P. Flowerman, page 414

Polyols as Functional Ingredients with Multiple Uses, R. C. Deis, page 418

Retail Seal Promotes Health and the Grain Industry, B. Witte-Scott, page 422

Health Benefits of Hazelnuts, D. Stone, page 424

GMO Labeling: The Need for and Status of GM-DNA Quantification, F.-R. Lauter, page 427

COLUMNS

How Humans Learned to Eat Grass Seed, P. Ranum, page 429

Natural Colors and GMO Issues, W. Boyd, page 431

ASSOCIATION HIGHLIGHTS

Join Us in Kansas City as We Celebrate 85 Years of Success, page 434

2000 AACC Annual Meeting Table-Top Exhibits, page 436

AACC REPORT

Biotechnology at AACC or an Insider's Guide to the 2000 Annual Meeting and More, page 442

IN EVERY ISSUE

AACC News, page 441

Departments, page 445

Advertisers’ Index, page 448

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Snack Foods
October 2000
Vol. 45, No. 10, pp. 449-492

GUEST EDITORIAL

The Rip Van Winkle Syndrome, D. Woodard, page 452

FEATURES

Snack Ideas from Fruits to Nuts: Cultivated Blueberries and California Walnuts, T. J. Payne, page 453

Role of Slicing in Snack Food Processing, D. Novello, page 457

Viscometry of Starch in Dehydrated Potatoes, A. B. Bello, page 460

Optical Sorting Systems Used for Snack Food Quality Control, K. McQueen, page 464

In Search of the Perfect Salt for Topping Snack Foods, C. E. Niman, page 466

RESEARCH

High-Fiber Snacks Extruded from Triticale and Wheat Formulations, C. I. Onwulata, R. P. Konstance, E. D. Strange, P. W. Smith, and V. H. Holsinger, page 470

COLUMNS

Nutrition, J. M. Jones, page 474

Food Technology, T. P. Shukla, page 477

AACC REPORT

AACC Annual Report, page 481

IN EVERY ISSUE

AACC News, page 478

Departments, page 486

Advertisers’ Index, page 492

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Post Convention
November-December 2000
Vol. 45, No. 11, pp. 493-576

EDITORIAL

Spreading the Word, A. Bridges, page 496

FEATURES

AACC Collaborative Study of a Protein Method for Detection of Genetically Modified Corn, J. W. Stave, K. Magin, H. Schimmel, T. S. Lawruk, P. Wehling, and A. R. Bridges, page 497

Reduced-Amylose Wheats and Asian Noodles, P. A. Seib, page 504

PERSPECTIVE

The Alsberg-Schoch Memorial Lectureship: A Historical Perspective, H. F. Zobel and P. A. Seib, page 502

RESEARCH

Robustness of Near Infrared Reflectance Spectroscopy Measurement of Fatty Acids and Oil Concentrations in Oats, P. G. Krishnan, D. L. Reeves, K. D. Kephart, N. Thiex, and M. Calimente, page 513

COLUMNS

ICC Perspective, H. Glattes, page 548

Quality Assurance, J. E. Stauffer, page 556

AACC REPORT

Annual Meeting Highlights, page 520

Show-in-Print, page 537

Call for Papers, page 552

CFW REPORT

Functional Foods: Strategies for the Food Industry 2000, page 566

IN EVERY ISSUE

AACC News, page 560

Departments, page 568

INDEXES

Annual Author/Subject Indexes, page 574

Advertisers’ Index, page 576

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