A A C C   2 0 0 0   A n n u a l   M e e t i n g

AACC/ICC
Food Biotechnology: The Global Perspective, Part I
10:00 a.m.—1
Agronomic benefits: Global overview of the adoption of GM crops—Challenges and opportunities. C. JAMES. ISAAA  VIEW ABSTRACT

10:40 a.m.—2
Food safety: Market introduction of GM crops in Europe: Obstacles and prospects. H. A. KUIPER. Wageningen Research Centre, Netherlands  VIEW ABSTRACT

11:10 a.m.—3
Food safety: FDA's approach to assessing the safety of bioengineered foods. J. MARYANSKI. FDA  VIEW ABSTRACT

11:40 a.m.—4
Supply chain: Benefits of biotechnology events, the future. M. CLINE. Monsanto Company  VIEW ABSTRACT

SPECIAL
Statistics of Analytical Methods
10:00 a.m.
Introduction

10:05 a.m.—5
Evaluating a qualitative method. T. C. NELSEN, USDA-ARS  VIEW ABSTRACT

10:35 a.m.—6
Repeatability and reproducibility of a method. D. E. PALMQUIST. USDA-ARS-MWA  VIEW ABSTRACT

11:05 a.m.—7
NIR calibrations for grain protein content – Where is the error?! P. WILLIAMS. Canadian Grain Commission  VIEW ABSTRACT

PASTA AND NOODLES, PART I
10:00 a.m.—8
The effect of frying oil temperature on the quality characteristics of steamed and fried instant noodles. A. S. ROSS and L. M. Buss. Novo Nordisk Enzyme Business A/S, Bagsvaerd, Denmark  VIEW ABSTRACT

10:20 a.m.—9
Use of endoxylanases during pasta production. J. A. INGELBRECHT (1), K. Moers (1), X. Rouau (2), and J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Heverlee, Belgium, and (2) INRA, Montpellier, France  VIEW ABSTRACT

10:40 a.m.—10
Influence of high-temperature drying on pasta rehydration studied by nuclear magnetic resonance microimaging. C. ZWEIFEL (1), D. Gross (2), S. Handschin (1), B. Conde-Petit (1), and F. Escher (1). (1) Swiss Federal Institute of Technology (ETH), Zurich, Switzerland, and (2) Bruker Analytik GmbH, Karlsruhe, Germany  VIEW ABSTRACT

11:00 a.m.—11
Comparison of laboratory and pilot-plant Asian salted noodle production procedures. G. GUO (1,2), D. R. Shelton (2), and D. S. Jackson (1). (1) University of Nebraska, Lincoln, and (2) Wheat Marketing Center, Inc. Portland, OR  VIEW ABSTRACT

11:20 a.m.—12
Glass transition and changes in mechanical properties of pasta during drying. B. CUQ, F. Goncalvez, and J. Abecassis. INRA, Montpellier, France  VIEW ABSTRACT

RICE
10:00 a.m.—13
Factors influencing phase transitions during heating of rice flour dispersions by modulated DSC. V. M.-F. LAI (1), M.-L. Lin (2) and C.-Y. Lii (2,3). (1) Providence University, Taiwan; (2) Institute of Chemistry, Taiwan; and (3) National Taiwan University, Taiwan  VIEW ABSTRACT

10:20 a.m.—14
Content of prolamins in rice and their profile. R. MUJOO (1,2), A. Chandrashekar (1), S. Z. Ali (1), and P. K. W. Ng (2). (1) Central Food Technological Research Institute, Mysore, India, and (2) Michigan State University, East Lansing  VIEW ABSTRACT

10:40 a.m.—15
Characteristics of fissure formation in rice kernels using video microscopy. R. C. BAUTISTA and T. J. Siebenmorgen. University of Arkansas, Fayetteville  VIEW ABSTRACT

11:00 a.m.—16
Rice fissuring and breakage under various drying and tempering conditions. M. J. JIMENEZ, A. G. Cnossen, and T. J. Siebenmorgen. University of Arkansas, Fayetteville  VIEW ABSTRACT

11:20 a.m.—17
Flavor retention in rice cakes. A. P. KLAMCZYNSKI and G. M. Glenn. USDA-ARS, Albany, CA  VIEW ABSTRACT

11:40 a.m.—18
Effect of intra-kernel moisture gradients on milling quality of rice. W. YANG, C.-C. Jia, T. J. Siebenmorgen and A. G. Cnossen. University of Arkansas, Fayetteville  VIEW ABSTRACT

AACC/ICC
Food Biotechnology: The Global Perspective, Part II
1:30 p.m.—19
Consumer's perspective and insights. A. MCGOUGH. General Mills Inc.  VIEW ABSTRACT

1:50 p.m.—20
Compliance costs for labeling biotech foods. T. LYDON. KPMG  VIEW ABSTRACT

2:10 p.m.—21
Measurement and certification: Biotechnology products: Sampling, certification, and rapid identification. C. R. HURBURGH JR. Iowa State University  VIEW ABSTRACT

2:30 p.m.—22
Measurement and certification: From the sample to the PCR: The requirements for reliable results. Y. BERTHEAU. INRA  VIEW ABSTRACT

2:50 p.m.—23
Measurement and certification: Protein expression analysis of transgenic plants using immunochemical methods. D. GROTHAUS. Pioneer Hi-Bred International  VIEW ABSTRACT

3:10 p.m.—24
The future: Identity preserved grains, today and tomorrow? R. OLSON. General Mills  VIEW ABSTRACT

3:30 p.m.—25
The future: GM crops and the international grains industry: Perceptions, GMO testing and rationale solutions. W. R. SCOWCROFT. Canadian Grain Commission  VIEW ABSTRACT

SPECIAL
Global Perspectives on Functional Foods
3:00 p.m.
Introduction. M. N. Riaz, Texas A&M University

3:05 p.m.—26
Promoting healthy foods in other nations: A case study. S. BARTHOLMEY. The Quaker Oats Co.  VIEW ABSTRACT

3:25 p.m.—27
Consumer trends and regulations related to functional foods, nutraceuticals, and natural health products in Canada. K. C. FITZPATRICK. Saskatchewan Nutraceutical Network  VIEW ABSTRACT

3:45 p.m.—28
The relationship between functional foods and traditional Chinese medicine. H. CORKE. University of Hong Kong  VIEW ABSTRACT

4:05 p.m.—29
Southeast Asia’s prospects in functional and nutraceutical foods. R. ALI. University of Karachi  VIEW ABSTRACT

4:25 p.m.—30
Harmonization efforts within Codex Alimentarius. M. E. CAMIRE. University of Maine  VIEW ABSTRACT

BIOTECHNOLOGY, PART III
Food Biotechnology: The Global Perspective
Methods and Madness Discussion and Cocktails
4:00 p.m.
Methods and Madness: Introduction. G. VAN DUIJN, TNO Voeding
4:10 p.m.
GM testing in support of identity—Preserved food production. D. STAERK, Protein Technologies International
4:22 p.m.
Buyer's and seller's risks associated with sampling grain for genetically modified seed. T. B. WHITAKER, USDA
4:34 p.m.
Reference materials: Critical points in production and use in routine and for method validation. H. SCHIMMEL, IRMM/JRC
4:46 p.m.
Applications and limitations of available protein-based methods. K. MAGIN, Monsanto
4:58 p.m.
Decision tree and methods for qualitative/quantitative sample analysis. B. POPPING, Eurofins
5:10 p.m.
GMO analysis employing DNA arrays. F.-R. LAUTER. GeneScan
5:30 p.m.
Forum discussion

PASTA AND NOODLES, PART II
2:00 p.m.—31
Application of lipase in Asian noodles and non-durum pasta. C. LUSTENBERGER and J. Q. Si. Novo Nordisk Ferment Ltd., Dittingen, Switzerland  VIEW ABSTRACT

2:20 p.m.—32
Effects of hulless barley flour addition on the quality of oriental noodles. S. L. LAGASSE (1,2), D. W. Hatcher (2), J. E. Dexter (2) and M. S. Izydorczyk (1). (1) University of Manitoba, Winnipeg, MB. Canada, and (2) Canadian Grain Commission, Winnipeg, MB, Canada  VIEW ABSTRACT

2:40 p.m.—33
Effects of variations in raw materials and processing on rheological properties of pasta-type products. B. F. WILLIS, M. R. Okos, and O. H. Campanella. Purdue University, West Lafayette, IN  VIEW ABSTRACT

3:00 p.m.—34
Effects of pasta drying temperatures on starch properties and pasta quality. S. Guler (1), H. Koksel (1), E. J. TANHEHCO (2), and P. K. W. Ng (2). (1) Hacettepe University, Turkey, and (2) Michigan State University, East Lansing  VIEW ABSTRACT

NIR ANALYSIS
2:00 p.m.—35
Control of bread dough mixing operations using NIR spectroscopy. S. J. MILLAR, J. M. Alava and S. E. Salmon. Campden & Chorleywood Food Research Association  VIEW ABSTRACT

2:20 p.m.—36
Discrimination of artificially dried corn by drying temperature using near infrared reflectance spectroscopy. R. L. WEHLING, A. Chawnua, D. S. Jackson, and C. L. Weller. University of Nebraska, Lincoln  VIEW ABSTRACT

2:40 p.m.—37
Measuring multiple attributes of single grain kernels using NIRS. F. DOWELL (1), J. Psotka (2), E. Maghirang (1), D. Walker (1), D. Wang (3), and F. Xie (3). (1) USDA-ARS, Manhattan, KS; (2) American Institute of Baking, Manhattan, KS; and (3) Kansas State University, Manhattan, KS  VIEW ABSTRACT

3:00 p.m.—38
Molecular wheat protein quality via a dedicated near-IR delta dichroic ratio polymer orientation stretching response gauge. D. L. WETZEL. Kansas State University, Manhattan  VIEW ABSTRACT

3:20 p.m.—39
Application of single kernel characterisation system to dough and bread quality prediction of Ontario hard red winter wheat. L. N. PIETRZAK (1), St. Matwin (2), B. Baum (1), and J. Fregeau-Reid (1). (1) Eastern Cereal and Oilseed Research Centre, Ottawa, ON, Canada, and (2) University of Ottawa, ON, Canada  VIEW ABSTRACT

3:40 p.m.—40
Determination of amylose content in maize kernels using near infrared spectroscopy. S. W. MBUVI (1), M. R. Paulsen (2), and M. Bajaj (2). (1) Illinois Crop Improvement Association, Champaign, and (2) University of Illinois, Champaign  VIEW ABSTRACT

4:00 p.m.—41
Estimation of first-break ground wheat size fractions by near-infrared reflectance spectroscopy. M. C. PASIKATAN (1), J. L. Steele (2), C. K. Spillman (1), E. Haque (1), and G. Milliken (1). (1) Kansas State University, Manhattan, and (2) US Grain Marketing Research Center, Manhattan, KS  VIEW ABSTRACT

4:20 p.m.—42
Validating chemical microstructure differences and similarities within two hard wheat varieties using infrared microspectroscopy. D. D. PANZER and D. L. Wetzel. Kansas State University, Manhattan  VIEW ABSTRACT