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Updated October 1, 1999
INSTRUCTIONS: Click a link at right for the corresponding schedule. On Monday, Tuesday, and Wednesday, click TECHNICAL SESSIONS for that part of the schedule. Within a session, click VIEW ABSTRACT to read it. Click HERE to search session abstracts.
Monday, November 1
7:00-7:30 am Session Chairs' Meeting
7:00 am-5:45 pm Registration
7:15-9:45 am Opening Session and Breakfast (food service ends promptly at 8:15 am)
7:00 am-5:00 pm Speaker slide preparation room open
8:00 am-5:00 pm AACC Foundation Silent Auction
8:00 am-9:00 pm Room available for small group meetings (sign up at the
registration desk)
10:00-11:30 am Nominating Committee
10:00 am-noon New Products and Services
10:00 am-5:45 pm AACC Marketplace and AACC Foundation Silent Auction
10:00 am-5:45 pm Posters available for viewing
Noon-1:30 pm Rice Division Luncheon
Noon-1:30 pm Technical Committee Meetings (lunch)
- Asian Products
- Near-Infrared Analysis
- Bread Baking Methods
- Microbiological Examination Methods
12:30-1:30 pm Corporate Member Luncheon
1:30-3:00 pm Corporate Development Committee Meeting
3:00-5:00 pm Student Division Meeting
3:00-5:45 pm Table Top Exhibits
4:00-6:00 pm Technical Committee Meetings
- Soft Wheat Flour
- Analytical Sanitation Methods
- Dietary Fiber and Starch
- Enzyme Analysis
5:00-6:30 pm Carbohydrate Division Executive Committee Meeting
7:30-9:00 pm Student Division Social and Dinner
MONDAY MORNING TECHNICAL SESSIONS
Special Symposium
Current Trends and Issues in Functional Foods
10:00 am—1
Functional foods - An overview. T. KAHLON, WRRC, USDA-ARS, Albany, CA. VIEW
ABSTRACT
10:20 am—2
Defining functional foods. D.G. MEDCALF, Healthcomm International, Inc., Gig Harbor,
WA. VIEW ABSTRACT
10:40 am—3
A clear legal guide to regulation of functional foods. J. PROCHNOW, Patton Boggs LLP,
Denver, CO. VIEW ABSTRACT
11:00 am—4
Challenges in incorporating nutraceuticals into functional foods. R. CHAUDHARI,
Fortitech, Inc. VIEW ABSTRACT
11:20 am—5
Cereals as a source of nutraceuticals/functional foods. R.D. WANISKA, Texas A&M
University, College Station. VIEW ABSTRACT
11:40 am—6
Consumer education about functional foods. M.E. CAMIRE, University of Maine, Orono. VIEW
ABSTRACT
Protein Division Symposium I
A Multidisciplinary Study of the Structures and Functional Properties of HMW Subunits
of Wheat Glutenin
10:00 am—7
Spectroscopic studies of high-molecular-weight subunits of wheat gluten. P.S. BELTON,
Institute of Food Research, Norwich, Norfolk, UK . VIEW
ABSTRACT
10:20 am—8
Conformational studies of HMW subunit 1Dx5 and derived peptides. A.S. TATHAM, S.M.
Gilbert, K. Feeney, K. Wellner, and P.R. Shewry, IACR-Long Ashton Research Station,
University of Bristol, Bristol UK, and Institute of Food Research, Norwich, Norfolk, UK. VIEW
ABSTRACT
10:40 am—9
Gluten proteins at interfaces. J. ORNEBRO, A.-C. Eliasson, and T. Nylander, Lund
University, Lund, Sweden. VIEW ABSTRACT
11:00 am—10
Biochemical and genetical studies of HMW subunits. D. LAFIANDRA, R. D'Ovidio, S.
Masci, C. Mattei1, and B. Margiotta, University of Tuscia, Viterbo, Italy, and Germplasm
Institute, Bari, Italy. VIEW ABSTRACT
11:20 am—11
Manipulation of HMW subunit composition and its impact on processing properties. P.R.
SHEWRY, IACR-Long Ashton Research Station, University of Bristol, Long Ashton, Bristol, UK
. VIEW ABSTRACT
11:40 am—12
Fractionation and rheological properties of glutens from near isogenic lines. Y.
POPINEAU, J. Lefebvre, and G. Deshayes, Institut National de la Recherche Agronomique,
Nantes, France. VIEW ABSTRACT
Special Symposium
Food Safety 10:00 am - 12:15 pm
Current issues relating to food safety in the grain products industry.
ICC Joint Symposium
Crispness and Control of Water Migration - Theory and Practice
10:00 am—13
Principles of moisture transfer in multi-domain cereal systems. T. LABUZA, University
of Minnesota, St Paul. VIEW ABSTRACT
10:40 am—14
The physical basis of crispness: Hydration and molecular mobility. M. LE MESTE, G.
Roudaut, and C. Dacremont, ENSBANA, Dijon, France. VIEW
ABSTRACT
11:00 am—15
The effect of structure on water diffusion in dough and pasta like products. A.-M.
Hermansson and M. LANGTON, SIK, Swedish Institute for Food and Biotechnology, Gothenburg. VIEW
ABSTRACT
11:20 am—16
Moisture migration in product design. L.S. YOUNG, CCFRA, Chipping Campden, UK. VIEW
ABSTRACT
11:40 am—17
Delaying water migration with composite barrier layers. A. JURGENS, J.M. Maagd, and
A.J. ten Dam, TNO Nutrition and Food Research Institute, Zeist, Netherlands. VIEW
ABSTRACT
12:00 noon—18
Coping with moisture migration in practice. S.P. CAUVAIN, Campden & Chorleywood
Food Research Association, Chipping Campden, UK. VIEW ABSTRACT
Technical Session
Grains
10:00 am—19
Beta-glucan distribution in hull-less barley: A pearling study. G.H. ZHENG and B.G.
Rossnagel, University of Saskatchewan, Saskatoon, SK, Canada. VIEW
ABSTRACT
10:20 am—20
Ontario food grade corn / evaluation of quality for dry milling and snack food
applications. J.A. FREGEAU REID, J. Gale, and L.N. Pietrzak, Agriculture and Agri-Food
Canada, Ottawa, ON. VIEW ABSTRACT
10:40 am—21
Oat fractions and products as sources of phenolic antioxidants. C.L. EMMONS and D.M.
Peterson, USDA-ARS, Madison, WI. VIEW ABSTRACT
11:00 am—22
Oat saponins: Structures, properties, and improved isolation techniques for the
avenacosides. A.B. Sarr, F.W. COLLINS, and D.A. Fielder, Agriculture and Agri-Food Canada,
Ottawa, ON, and CEAPRO Inc., Edmonton, AB, Canada. VIEW
ABSTRACT
MONDAY AFTERNOON TECHNICAL SESSIONS
Protein Division Symposium II
Protein Characterization: From Basic Research to Industrial Applications
1:30 pm—23
Protein-related problems in the cereal industry. W.A. ATWELL, Pillsbury Technology
Center, Minneapolis, MN. VIEW ABSTRACT
1:50 pm—24
Wheat quality: Solving the specification problem. R.J. HAMER, A.C.A.P.A. Bekkers and
W.J. Lichtendonk, TNO Nutrition and Food Research, Zeist, and TNO-Wageningen University,
Wageningen, Netherlands. VIEW ABSTRACT
2:10 pm—25
New insights to glutenin structure in flour processing. J.H. SKERRITT and M.P.
Lindsay, CSIRO Plant Industry and Quality Wheat CRC Ltd., Canberra, Australia. VIEW
ABSTRACT
2:30 pm—26
Industrial applications of wheat antibodies. M. LAURIERE, Laboratoire de Chimie
Biologique Centre INRA de Grignon, France. VIEW ABSTRACT
2:50 pm—27
Structure/function relationships of glutenin subunits. D. LAFIANDRA, R. D'Ovidio, S.
Masci, and B. Margiotta, University of Tuscia, Viterbo, Italy, and Germplasm Institute,
CNR, Italy. VIEW ABSTRACT
3:10 pm—28
Puroindolines: The molecular-genetic basis for wheat grain hardness. C.F. MORRIS, M.J.
Giroux, and M. Lillemo, USDA-ARS, Pullman, WA; Montana State University, Bozeman; and
Agric. University of Norway, Aas. VIEW ABSTRACT
3:30 pm—29
Analysis of waxy proteins of wheat and oats: Applications in breeding. R.A. GRAYBOSCH
and J. Skerritt, USDA-ARS, University of Nebraska, Lincoln, and CSIRO Plant Industry,
Canberra, Australia. VIEW ABSTRACT
3:50 pm—30
Use of flow field-flow fractionation and mass spectrometry for characterization of
wheat proteins. K. R. PRESTON and W. Ens, Canadian Grain Commission and University of
Manitoba, Winnipeg, MB. VIEW ABSTRACT
4:10 pm—31
Analysis of protein-related aspects of wheat quality. C.W. WRIGLEY, F. MacRitchie, and
K. Tilley, CSIRO Plant Industry and Quality Wheat CRC Ltd., North Ryde, NSW, Australia,
and Kansas State University, Manhattan. VIEW ABSTRACT
Nutrition Division Symposium
Optimizing the Nutritive Value of Cereal Foods
1:30 pm—32
Overview and introduction: Nutritive factors in cereal foods. D.J. LISKA, HealthComm
International, Inc., Gig Harbor, WA. VIEW ABSTRACT
1:50 pm—33
Cereal food fractions with beneficial properties for health. T.S. KAHLON and F.I.
Chow, USDA-ARS, Albany CA. VIEW ABSTRACT
2:10 pm—34
Is the bioactivity of phytonutrients enhanced in a food matrix? G. DARLAND, HealthComm
International, Inc., Gig Harbor, WA. VIEW ABSTRACT
2:30 pm—35
Phytoestrogens in cereal foods: Availability and activity. J.W. LAMPE, Fred Hutchinson
Cancer Research Center, Seattle, WA. VIEW ABSTRACT
2:50 pm—36
Food processing of cereal brans reduces blood cholesterol and precancerous colonic
cells by changing bioavailability. W.H. YOKOYAMA and B.E. Knuckles, USDA-ARS, Albany, CA. VIEW
ABSTRACT
3:10 pm—37
Whole grains and effect of processing on nutritive value. L. MARQUART, General Mills,
Inc. Minneapolis, MN. VIEW ABSTRACT
Rheology Division Symposium
Cereal Foams: Creation to Consumption
1:30 pm—38
Foamed cereal products. R.C. HOSENEY, R&R Research Services, Inc., Manhattan, KS. VIEW
ABSTRACT
1:50 pm—39
Bread aeration: A model answer. G.M. CAMPBELL, Satake Centre for Grain Process
Engineering, Manchester, UK. VIEW ABSTRACT
2:30 pm—40
The mechanics of cellular cereal products. M. PELEG, University of Massachusetts,
Amherst. VIEW ABSTRACT
2:50 pm—41
Translation of food mechanics into texture perception: Oral breakdown of cookies and
consumer assessment. W.E. BROWN, Institute of Food Research, UK. VIEW
ABSTRACT
Technical Session
Rheology
3:10 pm—42
Characterization of the strength of doughs using small strain rheological
measurements. S.J. MULVANEY, C. Lee, V.K. Rao, D. Peressini, N.M. Edwards, and J.E.
Dexter, Cornell University, Ithaca, NY; Udine University, Udine, Italy; and Canadian Grain
Commission, Winnipeg, MB. VIEW ABSTRACT
3:30 pm—43
The effect of starch granules on rheological properties of wheat flour dough. H.
LARSSON, University of Lund, Lund, Sweden. VIEW ABSTRACT
3:50 pm—44
Constitutive analysis of the nonlinear shear rheology of beta-glucan/amylodextrin
solution blends. C. J. CARRIERE and G. E. Inglett, USDA-ARS, Peoria, IL. VIEW
ABSTRACT
4:10 pm—45
Comparison of small and large deformation measurements of wholemeal rye doughs. K.
AUTIO, R. Heinonen, and A. Kinnunen, VTT Biotechnology and Food Research, Finland. VIEW
ABSTRACT
4:30 pm—46
Relationships between rheological properties and ultra-structural characteristics of
developed, partially developed, and non-developed wheat doughs. L. LEE, P.K.W. Ng, J.H.
Whallon, and J.F. Steffe, Michigan State University, East Lansing. VIEW
ABSTRACT
Carbohydrate Division Symposium
Relationships of Starch Structure and Function: How Do We Get There from Here?
1:30 pm
Alsberg-Schoch Memorial Lecture. Wheat starch. P. SEIB, Kansas State University, Manhattan.
2:10 pm—47
Effects of amylopectin branch structures on the physical properties of starch. J.
JANE, Y.Y. Chen, K.S. Wong, A.E. McPherson, Y. Song, and S.-H. Yoo, Iowa State University,
Ames. VIEW ABSTRACT
2:30 pm—48
Initial heat treatment influences amylopectin retrogradation. D.B. THOMPSON, The
Pennsylvania State University, University Park. VIEW ABSTRACT
2:50 pm—49
Cross-linked, type RS4 resistant starch: Preparation and properties. K.S. Woo, M.S.
Shin and P.A. SEIB, Kansas State University, Manhattan. VIEW
ABSTRACT
3:10 pm—50
Molecular characterization of starch with HPSEC-MALLS-RI system. S. LIM, S. You, and
J. Han, Korea University. VIEW ABSTRACT
3:30 pm—51
Starch structure-function relationships-From the lab to the "real world." L.
SLADE and H. Levine, Nabisco Research, East Hanover, NJ. VIEW
ABSTRACT
52—Withdrawn
4:10 pm
Fragmented branched starch structures and product texture. B.R. Hamaker, A. Aboubacar, M.B. Miklus, and N.C. Mix, Purdue University, West Lafayette, IN.
4:30 pm
Discussion.
Technical Session
Milling
1:30 pm—53
Assessing quality in corn utilization by new pilot-plant dry milling. M. Chaurand, J.
Abecassis, and J.C. AUTRAN, INRA, Montpellier, France. VIEW
ABSTRACT
1:50 pm—54
Predicting commercial flour milling yield of Chinese wheat by grade and the ratio of
kernel weight to length. G. GUO and D.R. Shelton, Cereal, Oil Chemistry Research
Institute, Beijing, China, and University of Nebraska, Lincoln. VIEW
ABSTRACT
2:10 pm—55
Milling performance, rheological properties and end-product qualities of spring wheat
varieties grown in distinct environments. G.G. MIKHAYLENKO, K.K. Kidwell, B.-K. Baik, and
Z. Czuchajowska, Washington State University, Pullman. VIEW
ABSTRACT
2:30 pm—56
Optimisation of flour milling processes using the simulated annealing technique. W.G.
OWENS and C. Webb, Satake Centre for Grain Process Engineering, UMIST, Manchester, UK, and
Odlum Group Ltd., Dublin, Ireland. VIEW ABSTRACT
2:50 pm—57
Predicting roller milling performance from single kernel parameters. G.M. CAMPBELL,
P.J. Bunn, C. Webb and S.C.W. Hook, Satake Centre for Grain Process Engineering, UMIST,
Manchester, and RHM Technology Ltd., High Wycombe, Bucks, UK. VIEW
ABSTRACT
3:10 pm—58
Studies on Canadian wheat types, using the Glutamatic 4+2 instrument. P. WILLIAMS,
D.C. Sobering and J.E. Morgan, Canadian Grain Commission, Winnipeg, MB. VIEW
ABSTRACT |
