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| 2009 | 2008 | 2007 | 2006 | 2005 | 2004 | 2003 | 2002 | 2001 | 2000 |
Articles from the January-February 2006
issue forward are available
to download as part of Cereal
Foods World Online.
New Technologies
January 2001
Vol. 46, No. 1, pp. 1-44
GUEST EDITORIAL
Scientific Advisory Panel Sets Priorities, D. R. Lineback, page 4
LETTER-TO-THE-EDITOR
Oat Bran Definition, P. J. Wood, page 5
FEATURES
A New Method to Analyze Triacylglycerol Composition of Vegetable Oils, W. E. Neff, W. C. Byrdwell, and G. R. List, page 6
Improving Resource Utilization Through Digital Exchanges, D. L. Stalling, page 14
CFW REPORT
Irradiation: Technology and Current Events, M. Eiss, page 11
PERSPECTIVE
Effect of Drying on Grain Quality—Moisture Readsorption Causes Fissured Grains, O. R. Kunze, page 16
COLUMNS
Instrumentation, J. Psotka, page 20
Engineering, L. Levine, page 24
AACC REPORTS
AACC Elections, page 26
Instructions to Authors, page 31
IN EVERY ISSUE
AACC News, page 36
Industry Profile, page 39
Departments, page 40
Advertisers’ Index, page 44
Baking
February
2001
Vol. 46, No. 2, pp. 45-88
FEATURES
Using Antioxidants to Increase Shelf Life of Food Products, S. J. Byrd, page 48
Rapid Determination of Sprout Damage, J. H. Skerritt, R. Heywood, L. Lindahl, J. J. Psotka, and C. W. Wrigley, page 54
An Overview of Wheat Development, Cultivation, and Production, W. A. Atwell, page 59
Estimation of Final Sheet Width and the Forces and Power Exerted by Sheeting Rolls, J. D. Reid, C. M. Corvalan, L. Levine, O. H. Campanella, and M. R. Okos, page 63
Rye Production and Uses Worldwide , W. Bushuk, page 70
COLUMN
Nutrition, J. M. Jones, page 74
IN EVERY ISSUE
AACC News, page 80
Industry Profile, page 85
Departments, page 86
Advertisers' Index, page 88
Fiber
March
2001
Vol. 46, No. 3, pp. 89-148
FEATURES
Properties of High-Fiber Ingredients, A. L. Nelson, page 93
Uses and Benefits of Soy Fiber, M. N. Riaz, page 98
Formulating Nutrition Bars with Inulin and Oligofructose, M. Izzo and K. Niness, page 102
Powdered Cellulose and the Development of New Generation Healthier Foods, J. F. Ang, page 107
AACC REPORT
The Definition of Dietary Fiber, page 112
CFW REPORT
Fiber Resource Guide, page 130
COLUMN
Cereals, P. Ranum, page 137
IN EVERY ISSUE
AACC News, page 140
Industry Profile, page 143
Departments, page 144
Advertisers' Index, page 148
Quality Assurance and Food Safety
April 2001
Vol. 46, No. 4, pp. 149-192
LETTER-TO-THE-EDITOR
Oat Products and Dietary Fiber, D. T. Gordon, page 152
FEATURES
New Rapid Assays Used in Food Microbiology, C. M. Coles, page 153
Inspecting Food Products Using X-Ray Technology, K. Bloomfield, page 156
Potential Applications of Electronic Noses in Cereals, S. Feast, page 159
PERSPECTIVES
History and Importance of Qualitative Microentomological Determinations, J. W. Gentry, Jr., K. L. Harris, and J. T. Luce, page 162
Two Issues in Dietary Fiber Measurement, B. V. McCleary, page 164
COLUMNS
Quality Assurance, J. E. Stauffer, page 166
Engineering, L. Levine, page 169
Product Development, L. Skarra, page 170
AACC REPORTS
Salute to Corporate Members, page 172
One Person Can Make a Difference: The Legacy of AACC Member Charles Becker, page 179
IN EVERY ISSUE
AACC News, page 182
Departments, page 186
Advertisers' Index, page 192
Trends in Nutrition
May 2001
Vol. 46, No. 5, pp. 193-228
FEATURES
Physical Properties of Dietary Fiber as Keys to Physiological Functions, Y. Mälkki, page 196
Indulgent Nutrition: A Destiny, Not a Paradox, G. H. Johnson, page 200
Health Benefits of the Sunflower Kernel, R. Holliday and K. Phillips, page 205
PERSPECTIVE
Grains in Relation to Celiac Disease, D. D. Kasarda, page 209
RESEARCH
AACC Collaborative Study of a Method for Determining, Vitamins A and E in Foods by HPLC (AACC Method 86-06), J. W. DeVries and K. R. Silvera, page 211
AACC Collaborative Study of a Method for Determining Total Folate in Cereal Products—Microbiological Assay Using Trienzyme Extraction (AACC Method 86-47), J. W. DeVries, P. M. Keagy, C. A. Hudson, and J. I. Rader, page 216
IN EVERY ISSUE
AACC News, page 220
Departments, page 224
Advertisers' Index, page 228
Snack Foods
June 2001
Vol. 46, No. 6, pp. 229-280
GUEST EDITORIAL
Help Shape the 2002 AACC Annual Meeting in Montreal, Canada, L. Hansen, page 232
FEATURES
Reducing Extruder Wear Through Material Selection, C. Spearing, page 233
Selecting an Optimum Starch for Snack Development. D. Huang, page 237
A Novel Enzymatic Nixtamalization Process for Producing Corn Masa Flour, D. Sahai and D. S. Jackson, page 240
Near Infrared Analyzers in the Snack Food Industry, M. J. Peters, page 246
ASSOCIATION HIGHLIGHTS
2001 Tentative Program 86th AACC Annual Meeting, page 253
2001 AACC Annual Meeting Table-Top Exhibits, page 271
COLUMNS
Engineering, L. Levine, page 248
Consumer Research, J. D. Kinsey, page 250
IN EVERY ISSUE
AACC News, page 272
Industry Profile, page 276
Departments, page 277
Advertisers' Index, page 280
Preconvention/Professional Development
July 2001
Vol. 46, No. 7, pp. 281-348
ASSOCIATION HIGHLIGHTS
Preliminary Program AACC 86th Annual Meeting, page 285
2001 AACC Annual Meeting Table-Top Exhibits, page 324
FEATURES
Coaching to Accelerate the Development of Key Employees, V. J. Arnold, page 328
Surviving Your 15 Minutes of Fame: Basic Guidelines for, Working with the Media, S. Miller Hays, page 332
Succession Planning—Who Needs It?, S. L. Noah, page 335
COLUMNS
Food Technology, T. P. Shukla, page 337
Nutrition, J. M. Jones, page 340
IN EVERY ISSUE
AACC News, page 343
Departments, page 345
Advertisers' Index, page 348
Process Technology
August 2001
Vol. 46, No. 8, pp. 349-392
FEATURES
A New Look at Frying Science, M. M. Blumenthal, page 352
Infrared Drying Technology Applications Durum Wheat Milling: Principles and Effects on Pasta Quality, J. Abecassis, page 357
Calculating Weight Using Level Measuring Systems, J. Mann, page 360
PERSPECTIVE
Grain and Whole Grain--Two Conferences, a Call to Action, and the Formation of a Coalition, J. M. Jones, page 362
RESEARCH
Split Milling of Wheat for Diverse End-Use Products, M. Villanueva, M. H. Leong, E. S. Posner, and J. G. Ponte, Jr., page 363
COLUMNS
Quality Assurance, J. E. Stauffer, page 370
Food Technology, T. P. Shukla, page 373
ASSOCIATION HIGHLIGHTS
AACC Foundation Awards for 2001-2002, page 378
2001 AACC Annual Meeting Table-Top Exhibits, page 386
IN EVERY ISSUE
AACC News, page 375
Departments, page 388
Advertisers' Index, page 392
Value-Added Ingredients
September 2001
Vol. 46, No. 9, pp. 393-452
FEATURES
Putting Enzymes to Work in Bakery Applications, L. Obel, page 396
A Look at a New Sunflower Oil, L. Kleingartner and K. Warner, page 399
Organic: More Than Produce, K. DiMatteo, page 405
The Role of Lutein in Eye Health and Nutrition, L. A. Fullmer and A. Shao, page 408
Functions of Gelatine in Food Applications, A. Schott, page 414
Identifying Valuable Corn Quality Traits for Starch Production, L. A. Johnson, C. L. Hardy, C. P. Baumel, and P. J. White, page 417
Lactitol as a Functional Prebiotic, K. F. Kummel and S. Brokx, page 424
Replacing Eggs in Bakery Goods with Soy Flour, D. B. Gilbertson and M. A. Porter, page 431
AACC REPORT
Carl Hoseney Named Cereal Chemistry Editor-in-Chief, page 430
CFW SPECIAL REPORT
Going Global: AACC's New International Executive Council, page 436
COLUMNS
Nutrition, J. M. Jones, page 438
Cereals, P. Ranum, page 441
Engineering, L. Levine, page 442
IN EVERY ISSUE
AACC News, page 444
Industry Profile, page 447
Departments, page 448
Advertisers' Index, page 452
Breakfast Foods
October 2001
Vol. 46, No. 10, pp. 453-512
FEATURES
Cranberry Ingredients and Applications in Breakfast Foods, K. Girard and L. Tripp, page 456
The Benefits of Eating Breakfast Cereals, J. M. Jones, page 461
Using Extrusion to Create Breakfast Cereal Products, J. Eastman, F. Orthoefer, and S. Solorio, page 468
Identifying Valuable Corn Quality Traits for Livestock Feed, L. A. Johnson, C. L. Hardy, C. P. Baumel, T.-H. Yu, and J. L. Sell, page 472
Choosing Computer Controls for Use in Breakfast Cereal Processing, E. Schaefer, page 482
RESEARCH
Properties of Extruded Products from Breadfruit Flour, C. L. Nochera and G. Moore, page 488
COLUMNS
Product Development, L. Skarra, page 492
AACC REPORT
Call for Award Nominations, page 487
Call for Papers, page 494
IN EVERY ISSUE
AACC News, page 498
Industry Profile, page 505
Departments, page 506
Advertisers' Index, page 512
AACC Postconvention/Evaluating Quality Attributes of Foods
November-December
2001
Vol. 46, No. 11, pp. 513-588
GUEST EDITORIAL
The Need for a Multidisciplinary Approach, P. J. Wood, page 516
FEATURES
Using Instrumental Texture Analysis to Ensure Product Quality, R. McManuis, page 517
The QA/QC Sensory Panel: A Commitment to Quality, K. Pillsbury Rutledge, page 519
Pasta from Nontraditional Raw Materials, E. Marconi and M. Carcea, page 522
Asian Perspective on Rice Sensory Quality, B. O. Juliano, page 531
COLUMNS
Quality Assurance, J. E. Stauffer, page 562
Instrumentation, J. Psotka, page 568
AACC REPORTS
Annual Meeting Highlights, page 536
Show-in-Print, page 552
2001 AACC Annual Report, page 564
Call for Papers, page 570
Call for Award Nominations, page 574
IN EVERY ISSUE
AACC News, page 576
Departments, page 582
INDEXES
Annual Author/Subject Indexes, page 586
Advertisers' Index, page 588
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