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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
January-February 2003
Vol. 48, No. 1, pp. 1-52

FEATURES

High-Pressure Processing for Safe, Quality Foods, T. T. Anstine, page 5

Reversed-Phase High-Performance Liquid Chromatography in Grain Applications, G. L. Lookhart, S. R. Bean, and J. A. Bietz, page 9

NIR On-Line Testing in Grain Milling, F. Gradenecker, page 18

Passing the Food Allergen Test, T. Hendra, page 20

AACC REPORTS

Collaborative Study on Flour Swelling Volume (AACC Method 56-21), A. D. Bettge, page 24

AACC Interactive, page 32

Instructions to Authors, page 39

PERSPECTIVE

A Focus on Dietary Fiber and Whole Grains, J. W. van der Kamp and J. M. Jones, page 41

COLUMNS

Engineering, L. Levine, page 29

Grain Quality, C. Wrigley, page 30

Technology Transfer, S. K. Patil, page 34

Nutrition, J. M. Jones, page 36

IN EVERY ISSUE

AACC News, page 42

Departments, page 48

Advertisers' Index, page 51

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Baking
March-April 2003
Vol. 48, No. 2, pp. 53-104

FEATURES

Knowledge Is the Key to Achieving Consistency, G. Stewart, page 56

Imprinting Patterns on Tortillas, N. Wijaya, S. Blanche, J. Keoleian, Y. Pai, and C. E. Walker, page 58

Alternatives to Wheat Flour in Baked Goods, L. J. Lovis, page 61

Overview of Caramel Colors, W. Kamuf, A. Nixon, O. Parker, and G. C. Barnum, Jr., page 64

Cereal Bars: They're Not Just for Breakfast Anymore, G. Palazzolo, page 70

RESEARCH

In Vitro Binding of Bile Acids by Ready-to-Eat Breakfast Cereals, T. S. Kahlon and C. L. Woodruff, page 73

Effect of Gluten Fractions in Reducing Microwave-Induced Toughness of Bread and Buns, R. A. Miller, C. C. Maningat, and S. D. Bassi, page 76

Characterization of Native and Modified Cassava Starches by Scanning Electron Microscopy and X-Ray Diffraction Techniques, M. E. Matos Segura and E. E. Pérez Sira, page 78

AACC REPORT

Salute to Corporate Members, page 82

COLUMNS

Baking, B. Bruinsma, page 94

Cereals, P. Ranum, page 95

Quality Assurance, J. E. Stauffer, page 96

IN EVERY ISSUE

AACC News, page 99

Departments, page 101

Advertisers' Index, page 104

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Health and Nutrition
May-June 2003
Vol. 48, No. 3, pp. 105-164

GUEST EDITORIAL

Strategic Planning: What Is It Doing for Us?, B. Donnelly, page 108

FEATURES

Raisins for Health and Nutrition, T. J. Payne, page 109

Benefits and Sources of Functional Foods, T. S. Kahlon and P. M. Keagy, page 112

Honey and Healthy Diets, J. Nicholls and A. M. Miraglio, page 116

Obesity as a Public Health Crisis in America, S. B. Rowe, S. Borra, and L. J. Kelly, page 120

PERSPECTIVE

Regaining the Healthful Image of Grain-Based Foods, J. Adams, page 124

AACC REPORTS

All Dietary Fiber Is Fundamentally Functional, page 128

2003 Tentative Program 88th AACC Annual Meeting, page 135

2003 AACC Annual Meeting Table Top Exhibits, page 146

COLUMNS

Engineering, L. Levine, page 134

Nutrition, J. M. Jones, page 147

Consumer Research, J. D. Kinsey, page 150

Grain Quality, C. Wrigley, page 152

IN EVERY ISSUE

AACC News, page 154

Departments, page 158

Advertisers' Index, page 164

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AACC Preconvention/
Quality Assurance
July-August 2003
Vol. 48, No. 4, pp. 165-232

FEATURES

Color-Sorting Systems for Bulgur Production, M. Bayram, A. Kaya, and M. D. Öner, page 168

Fundamentals of Dough Formation, F. MacRitchie, page 173

ASSOCIATION HIGHLIGHTS

Preliminary Program AACC 88th Annual Meeting, page 178

2003 AACC Annual Meeting Table-Top Exhibits, page 208

PERSPECTIVE

Strengths and Limitations of the U.S. Whole-Grain Foods Health Claim, D. T. Gordon, page 210

AACC REPORT

AACC Holds 6th Pacific Rim Meeting in Honolulu, HI, page 220

COLUMNS

Quality Assurance, J. E. Stauffer, page 215

Cereals, P. Ranum, page 217

Engineering, L. Levine, page 218

Technology Transfer, S. K. Patil, page 222

IN EVERY ISSUE

AACC News, page 226

Departments, page 228

Advertisers' Index, page 232

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Ingredient Update
September-October 2003
Vol. 48, No. 5, pp. 233-284

FEATURES

Health Benefits of Marine-based Omega-3 Fatty Acids, M. O'Shea, page 236

A New Look at Sugar Beet Fiber, J. A. Ang and G. A. Crosby, page 238

Fruit and Vegetable Juice Powders Add Value to Cereal Products, D. Francis and S. K. Phelps, page 244

Bakery Release Agents, D. C. Darwin, page 247

Flavoring Nutrition Bars, E. Gonzalez and M. Draganchuk, page 250

Overview of Flour Testing, W. A. Atwell, page 252

CFW REPORT

New Perspectives for Dietary Fibre Research and Development with Novel Research Tools, J. W. van der Kamp, page 257

AACC REPORTS

2003 AACC Annual Report, page 268

Call for Nominations, page 273

Call for Papers, page 277

COLUMNS

Grain Quality, C. Wrigley, page 260

Baking, B. Bruinsma, page 263

Nutrition, J. M. Jones, page 264

IN EVERY ISSUE

AACC News, page 275

Departments, page 281

Advertisers' Index, page 284

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AACC Postconvention/Snack & Breakfast Foods
November-December 2003
Vol. 48, No. 6, pp. 285-376

GUEST EDITORIAL

New Corporate Member Benefits for 2004, W. Atwell, page 288

FEATURES

A Model for Predicting the Aspect Ratio of Cereal Flakes, L. Levine, O. H. Campanella, C. M. Corvalan, M. R. Okos, and D. Gonzalez, page 289

Evaluating the Safety of Your Food Ingredient Supplier, J. P. Hyland, page 300

Cereal and Fluid Milk Without the Bowl and Spoon, H. W. Zukerman, page 304

Important Criteria for Planning an Experimental Design for Food Science Research, J.-C. Huang and P. D. Anderson, page 307

RESEARCH

Properties of Instant Noodle Flours Produced in Korea, S.-N. Shin and S.-K. Kim, page 310

AACC REPORTS

Annual Meeting Highlights, page 315

Show-in-Print, page 332

Call for Award Nominations, page 352

AACC Elections, page 354

COLUMNS

Quality Assurance, J. E. Stauffer, page 357

Consumer Research, J. D. Kinsey, page 360

Technology Transfer, S. K. Patil, page 363

IN EVERY ISSUE

AACC News, page 365

Departments, page 370

INDEXES

Annual Author/Subject Indexes, page 374

Advertisers' Index, page 376

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