2013 Annual Meeting Presentations

The following presentations are available to AACCI members and individuals who attendeed the 2013 Annual Meeting, September 29-October 2, 2013, in Albuquerque, New Mexico, U.S.A.

Presentations are grouped by Session Title. To view the presentation titles, please use the image to expand/collapse. Abstracts are available to all.

expand Characterization and Functionality of Small Molecules
expand Conversations that Matter....on the Issue of Gluten Free Products
Wheat avoidance, gluten diagnostics, and novel gluten-free foods
M. K. MORELL (1), G. Tanner (2), C. Howitt (2), M. Blundell (2), M. Colgrave (3), H. Goswami (3), D. Topping (4), S. Golley (4), N. Corsini (4), P. Mohr (4). (1) CSIRO, Canberra, Australia; (2) CSIRO Food Futures Flagship, Canberra, Australia; (3) CSIRO Food Futures Flagship, Brisbane, Australia; (4) CSIRO Food Futures Flagship, Adelaide, Australia
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A study to investigate the attitude of non-coeliac consumers towards gluten free products
D. Eden (1), V. STOJCESKA (1). (1) Manchester Metropolitan University, Manchester, United Kingdom
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expand Conversations that Matter....on the Measurement of Dietary Fiber
Impact of adding a second amyloglucosidase digestion to AACCI 32-45.01 (Total Dietary Fiber, Codex Alimentarius Definition) on fiber claims for rice products
W. PARK (1). (1) Texas A&M University, College Station, TX, U.S.A.
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expand Conversations that Matter....on the Perception of Whole Grain Foods
Exploratory kids’ perspectives of whole wheat bread
M. Jervis (1), S. Jervis (1), M. Drake (1), G. GUO (2), B. D. Guthrie (3), E. A. Uriyo (4), R. Ostrander (2), J. Longshore (5). (1) NCSU, Raleigh, NC, U.S.A.; (2) Horizon Milling, Minnetonka, MN, U.S.A.; (3) Cargill Global Food Research, Wayzata, MN, U.S.A.; (4) Horizon Milling, Wayzata, MN, U.S.A.; (5) Cargill Corporate Affairs, Wayzata, MN, U.S.A.
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expand Gluten and Flour Functionality
Visualization of gluten, starch, and butter in pie pastry by fluorescence fingerprint imaging
M. KOKAWA (1), J. Sugiyama (2), M. Tsuta (2), K. Fujita (2), M. Yoshimura (2), M. Shibata (2), T. Araki (1), H. Nabetani (2). (1) The University of Tokyo, Tokyo, Japan; (2) National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan
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expand Gluten Characterization and Interactions
Improved identification of wheat prolamins through alkylation of cysteine residues and peptide-based mass spectrometry
I. ROMBOUTS (1), B. Lagrain (1), M. Brunnbauer (2), J. A. Delcour (1), P. Koehler (2). (1) KU Leuven, Leuven, Belgium; (2) TU Munich, Freising, Germany
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expand Impact of Cell Wall Components on Health
Thomas Burr Osborne Medal Award - (New technologies in cereal chemistry and related industries: From biochemistry to genome sequences)
G. B. FINCHER (1). (1) University of Adelaide, Glen Osmond, Australia
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expand New Techniques to Analyze Microstructures
Edith Christensen Award for Outstanding Contributions in Analytical Methodology - (The long journey of spectroscopic methods in cereals analysis, from moisture to the intangible)
S. R. DELWICHE (1). (1) USDA ARS, Beltsville, MD, U.S.A.
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Predicting rheological behavior of wheat dough based on machine learning and front-face fluorescence spectroscopy on wheat flour
L. Rhazi (1), J. P. Bonhoure (1), T. Aussenac (1), L. LAKHAL (1). (1) Institut Polytechnique LaSalle Beauvais, Beauvais, France
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expand Polysaccharides Digestion and Fermentation
Alsberg-French-Schoch Memorial Award - The intricacies of starch digestion and a view towards quality and health benefit
B. R. HAMAKER (1). (1) Purdue University, West Lafayette, IN, U.S.A.
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expand Science Cafe: Cereal Food Processing: What Are the Benefits?
Structure of cereal foods: Impact on health outcomes
K. S. POUTANEN (1). (1) VTT, Espoo, Finland
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expand Science Cafe: Conflict of Interest in Science: Myth or Reality?
Contract research organization perspective
C. COOK (1). (1) Biofortis Clinical Research, Addison, IL, U.S.A.
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Advancing science through public-private partnerships: Key to success
J. SLAVIN (1). (1) University of Minnesota, St. Paul, MN, U.S.A.
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expand Science Cafe: Leveraging Innovation and Cost Management for Profitability
Using Lean Six Sigma to improve profitability in the food industry
K. M. GARDNER (1). (1) Ingredion, Saline, MI, U.S.A.
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Challenges and opportunities in leveraging innovation to improve profitability
J. BARTA (1). (1) General Mills, Inc., Minneapolis, MN, U.S.A.
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expand Special: The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work
Opportunities for professionals in the cereal science and bakery industry
D. M. HAYMAN (1). (1) Kellogg Company, Battle Creek, MI, U.S.A.
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Interviewing dos and don’ts for young professionals & the ins and outs of negotiating your first salary!
T. S. COGSWELL (1). (1) BakerCogs, Inc., Overland Park, KS, U.S.A.
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A student’s expectations in transitioning from school to work
A. GOLDSTEIN (1). (1) University of Guelph, Guelph, ON, Canada
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expand Special: Whole Grains, from Evolution to Revolution
Regulatory update: Whole grains
L. SANDERS (1). (1) American Bakers Association, Washington, DC, U.S.A.
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Challenges for developing whole grain baked goods—Impact of flour shelf life on baking quality, performance, and sensory
E. A. ARNDT (1). (1) ConAgra Foods, Inc., Omaha, NE, U.S.A.
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expand Starch Structure and Digestion
Genotype and environment influences on the amylolytic breakdown of wheat starch
L. COPELAND (1), M. T. Nhan (2). (1) Faculty of Agriculture and Environment, University of Sydney, Sydney, Australia; (2) College of Agriculture & Applied Biology, Cantho University, Cantho, Vietnam
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Effects of the amount and type of fatty acid on the in-vitro starch digestibility and expected glycemic index of millet starch
G. A. ANNOR (1), M. Marcone (1), M. Corredig (1), E. Bertoft (1), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada
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expand Starch Structure and Processing
The Cinderella of starch structure: Amylose fine structure and functional properties of starch-containing foods
R. G. GILBERT (1), A. C. Wu (1), K. Wang (1), F. J. Warren (1), F. Vilaplana (2). (1) University of Queensland, Brisbane, QLD, Australia; (2) KTH Biotechnology, Stockholm, Sweden
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expand Studies on Rice
expand Symposium: Ancient and Alternative Grains: Nutritional and Functional Benefits for Product Development
Fiber and nutrient profiles of ancient grains and their effect on health
J. M. JONES (1). (1) Dept. of Family, Consumer & Nutritional Sci., St. Catherine University, Arden Hills, MN, U.S.A.
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Einkorn: A potential candidate for developing high-lutein wheat
E. S. ABDEL-AAL (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada
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expand Symposium: Antioxidants in Grains and Health: Is There a Linkage?
In vitro antioxidant assays: Are they relevant?
D. HUANG (1). (1) Food Science and Technology Program, National University of Singapore, Singapore
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Food regulations regarding antioxidants and health
S. JONNALAGADDA (1). (1) General Mills Bell Institute of Health and Nutrition, Golden Valley, MN, U.S.A.
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expand Symposium: Best Student Research Paper Competition
Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins
D. P. ERICKSON (1), S. Renzetti (2), A. Jurgens (2), O. H. Campanella (1), B. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.; (2) TNO Functional Ingredients Expertise Group, Zeist, Netherlands
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expand Symposium: Bioactive Components of Grains: Health Benefits, Effects of Processing, and Bioavailability
Whole-grain food structure, phytochemical bioavailability and potential health effects: From a reductionist to a holistic approach
A. FARDET (1). (1) INRA, Clermont-Ferrand-Theix, NM, France
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expand Symposium: Designing Safe Grain-Based Food Products
How to address microbiological safety concerns of high risk ingredients
J. D. MEYER (1). (1) Covance Laboratories, Inc., Monona, WI, U.S.A.
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expand Symposium: Food Safety in the Global Supply Chain: Facts vs. Myths
GMOs: Are they a regulatory or food safety issue?
R. E. GOODMAN (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.
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expand Symposium: Grain Processing: Impacts of Grain Flows, Sustainability, and Grain Production Goals on Ingredient Costs and Food Aid
Perspectives on the future of corn feedstocks
S. PETERSEN (1). (1) Monsanto Company, Chelsea, IA, U.S.A.
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Tracing the food aid supply chain
P. B. GREEN (1). (1) North American Millers' Association, Washington, DC, U.S.A.
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expand Symposium: Overview of Health Risks Associated with Acrylamide and Mitigation Strategies in Carbohydrate-Rich Foods
Mechanisms of acrylamide and acrylamide adduct formation
M. Granvogl (1), P. KOEHLER (2), P. Schieberle (2). (1) Chair for Food Chemistry, Technische Universität München, Freising, Germany; (2) German Research Center for Food Chemistry, Leibniz Institute, Freising, Germany
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expand Symposium: Pulses as Complementary Ingredients in Cereal-Based Products
Understanding the impact of pulse flour properties on product quality
L. Bourré (1), H. D. MASKUS (1), L. Malcolmson (1), Y. Supeene (1), E. Assefaw (1). (1) Canadian International Grains Institute, Winnipeg, MB, Canada
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expand Symposium: Recent Advances in Starch Research
Synchrotron spectro-imaging of starch structure and properties
A. BULEON (1). (1) INRA, National French Research Institute for Agriculture, Nantes, France
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On the gelatinisation and gelation of aqueous starch suspensions: Molecular, nanomorphological, and mechanistic aspects
B. GODERIS (1), S. Gomand (1), J. Putseys (1), C. J. Gommes (1), P. Van Puyvelde (1), J. A. Delcour (2). (1) Katholieke Universiteit Leuven, Leuven, Belgium; (2) Katholieke Universiteit Leuven, Heverlee, Belgium
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expand Symposium: Role of Extrusion in Improving Nutritional Profiles of Cereal Foods
expand Symposium: Technologies & Issues for Rice Quality Determination
U.S. rice industry—Quality issues and potential solutions
S. LINSCOMBE (1). (1) LSU AgCenter Rice Research Station, Rayne, LA, U.S.A.
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Weighing arsenic and other risks with the nutritional benefits of rice
J. M. JONES (1). (1) Dept. of Family, Consumer & Nutritional Sci., St. Catherine University, Arden Hills, MN, U.S.A.
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expand Symposium: Value-Added Processing of Oats and Barley
Strategies to minimize the challenges attributed to oat and barley cereal beta-glucan utilization
T. VASANTHAN (1). (1) University of Alberta, Edmonton, AB, Canada
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Effect of processing on physicochemical properties and efficacy of oat and barley beta-glucan
N. AMES (1), S. Tosh (2). (1) Agriculture & Agri-Food Canada, Winnipeg, MB, Canada; (2) Agriculture & Agri-Food Canada, Guelph, ON, Canada
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expand Symposium: Wheat Improvement in the 21st Century
Wheat genomics for grain quality improvement
R. J. HENRY (1). (1) University of Queensland, Brisbane, Australia
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The changing wheat breeding industry
E. SOUZA (1). (1) Bayer CropScience, Lincoln, NE, U.S.A.
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