2016 Meeting Presentations

The following recorded presentations were created during the 2016 AACCI Meeting in Savannah, Georgia, U.S.A.

  • Presentations are grouped by Session Title. To view the presentation titles, use the image to expand/collapse.
  • Abstracts are available to all; recorded presentations are to meeting attendees only for one (1) year. After one year, recorded presentations are free for current AACCI members. If you were unable to attend this year's meeting, recordings are available for purchase through the AACCI Store.
expand Are National Dietary Guidelines Effective In Promoting Whole Grain Consumption?
Why aren't consumers adopting whole grains, and do Guidelines account for trans-cultural eating patterns?
Mary Ellen Camire
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Obesity: some say the solution is exercise, but we say it is diet. 

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expand Best Student Paper Competition
Arabinoxylans from cereal processing byproducts as a basis for biodegradable food packaging
C. ANDERSON (1), S. Simsek (2), L. Jiang (3) (1) North Dakota State University, Department of Plant Sciences, Fargo, ND, U.S.A.; (2) North Dakota State University, Department of Plant Sciences, Faro, ND, U.S.A.; (3) North Dakota State University, Department of Mechanical Engineering, Faro, ND, U.S.A.
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Effect of proanthocyanidin MW profile on dough rheology
A. GIRARD (1), J. Awika (1), E. Castell-Perez (1) (1) Texas A&M University, College Station, TX, U.S.A.
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Influence of soft kernel texture on the flour and baking quality of durum wheat
J. MURRAY (1), A. Kiszonas (2), C. Morris (2) (1) Western Wheat Quality Laboratory, Pullman, WA, U.S.A.; (2) USDA WWQL, Pullman, WA, U.S.A.
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Pre-milling interventions to reduce the microbial load of wheat grain with minimal impact on flour functionality
L. SABILLÓN GALEAS (1), A. Bianchini (1), J. Stratton (1), D. Rose (1) (1) University of Nebraska - Lincoln, Lincoln, NE, U.S.A.
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Novel approach to the analysis of gluten by mass spectrometry
K. SCHALK (1), P. Koehler (2), K. Scherf (2) (1) Deutsche Forschungsanstalt Fur Lebensmittelchemie (DFA), Freising, Germany; (2) Deutsche Forschungsanstalt für Lebensmittelchemie (DFA), , Germany
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Human colon bacteria show substrate dependent hierarchical preference to dietary fibers, with structure determining rank
Y. E. TUNCIL (1), Y. Xiao (2), N. Porter (2), B. Reuhs (3), E. Martens (2), B. Hamaker (3) (1) Purdue University, West Lafayette, IN, U.S.A.; (2) University of Michigan Medical School, , U.S.A.; (3) purdue university food science, west lafayette, IN, U.S.A.
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expand Food Safety Modernization Act (FSMA) Regulations and Their Impact
FSMA Update
Jenny Scott
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The Milling Industry Confronts Allergen Cross-Contact in the Wheat Supply Chain
James McCarthy
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Sanitary Transportation of Human and Animal Food Rule – TBA
Charlie Hurburgh
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Environmental Monitoring Programs  
Kantha Channaiah
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Validation and Verification FSMA requirement for Preventative Controls
Jenny Scott
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expand GM Food Labeling: Inside the Controversy
Panel Q & A and General Discussion
E. Pearce Smith
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expand Poster: 2016: Year of the Pulse
Effects of pretreatments on removing the seed coat from the cotyledon of black bean
S. FERNANDO (1), C. Hall (1), F. Manthey (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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Modification of whole flours of navy bean, pinto bean, black bean and chickpea by steam jet cooking and drum drying
F. FELKER (1), J. Kenar (1), J. Byars (2), M. Singh (2), S. Liu (2) (1) USDA/ARS/NCAUR, Peoria, IL, U.S.A.; (2) USDA/ARS/NCAUR, , U.S.A.
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Characterization, functionality and in vitro digestion of refined starches from ten chickpea cultivars.
A. MILÁN NORIS (1), S. Serna-Saldivar (1), J. De la Rosa-Millan (2) (1) Tecnologico de Monterrey, Monterrey, Mexico; (2) Tecnologico de Monterrey, , Mexico
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Impact of chickpea and plantain based gluten-free snacks on weight gain, serum lipid and insulin resistance of rats
L. BELLO-PEREZ (1), P. Flores-Silva (1), J. Tovar (2), R. Reynoso-Camacho (3) (1) CEPROBI-IPN, Yautepec, Mexico; (2) University of Lund, Lund, Sweden; (3) Universidad Autonoma de Queretaro, Queretaro, Mexico
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Glycemic response of chickpea and food grade DDGS(FDDG) fortified pita breads
P. KRISHNAN (1), W. Alrayyes (1) (1) SDSU, brookings, SD, U.S.A.
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Effect of sodium selenite on isoflavonoid contents and antioxidant capacity of chickpea (Cicer arietinum L.) sprouts.
D. GUARDADO (1), J. Gutierrez-Uribe (2), S. Serna-Saldivar (3) (1) Universidad Autonoma de Sinaloa, Culiacan, Mexico; (2) Monterrey Tech., Monterrey, Mexico; (3) Monterrey Tech., , Mexico
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Effect of processing variables on the yield and composition of air-classified fractions from field peas
N. WANG (1), J. Santos (2), L. Maximiuk (2) (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) Grain Research Laboratory, Winnipeg, MB, Canada
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Sensory Evaluation of Gluten-Free Cookies Made with Pinto Beans
C. HALL (1), C. Simons (2) (1) North Daktota State University, Fargo, ND, U.S.A.; (2) Wright State University - Lake Campus, Fargo, ND, U.S.A.
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Evaluation of characteristics and palatability of dog kibbles made with pea starch vs other starches
C. PERERA (1) (1) Roquette America, Geneva, IL, U.S.A.
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expand Poster: Ancient Grains: Health and Functionality
Functional properties of improved high protein digestibility-hard endosperm sorghum lines
T. TEFERRA (1), D. Amoako (1), J. Awika (1) (1) Texas A&M University, College station, TX, U.S.A.
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Compositional and structural characterization of buckwheat hulls and buckwheat hull dietary fiber
D. WEFERS (1), J. Schaefer (1), F. Urbat (1), M. Bunzel (1) (1) Karlsruhe Institute of Technology, Karlsruhe, Germany
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Health-promoting effect of ancient and genetically modified barley lines
A. BLENNOW (1), D. Sagnelli (1), S. Chessa (2), G. Mandalari (3), M. Di Martino (4), J. Bao (5), E. Vincze (6), W. Sorndech (7), K. Hebelstrup (6) (1) University of Copenhagen, , Denmark; (2) Institute of Food Research, Norwich, , Other, United Kingdom; (3) Institute of Food Research, Norwich, , United Kingdom; (4) University of Napoli, Napoli, , Italy; (5) Zhejiang University, , China; (6) Aarhus University, , Denmark; (7) Univerity of Copenhagen, , Denmark
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Nutritional properties of Proso millet grown as a second crop in Minnesota
C. TYL (1), A. Marti (2), J. Anderson (3), J. Hayek (3), B. Ismail (3) (1) University of Minnesota, Saint Paul, MN, U.S.A.; (2) University of Milan, , Italy; (3) University of Minnesota, , U.S.A.
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Physical, rheological and baking properties of proso millet cultivars
M. SINGH (1), A. Adedeji (1) (1) University of Kentucky, Lexington, KY, U.S.A.
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Use of Aspergillus niger peptidase for making reduced immunoreactive bread supplemented with an amaranth blend
N. HEREDIA-SANDOVAL (1), A. Calderon de la Barca (1), A. Islas-Rubio (1) (1) CIAD, A.C., , Mexico
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Effect of Reducing Agents on Batter Consistency and Physical Characteristic of Bread from Sorghum Flour
E. FORT (1), R. Miller (1) (1) Kansas State University, Manhattan, KS, U.S.A.
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Conformational insight of prolamin from proso millet: A fluorescence spectroscopy study
Y. ZHANG (1), L. Xie (2), L. Wang (2), D. Rose (3) (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.; (2) University of Nebraska-Lincoln, , U.S.A.; (3) Unversity of Nebraska-Lincoln, , NE, U.S.A.
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Structural profiling of flavonoids in different cowpea and sorghum phenotypes for potential synergistic bioactivity
S. RAVISANKAR (1), J. Awika (1) (1) Texas A&M, COLLEGE STATION, TX, U.S.A.
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expand Poster: Chemistry and Interactions
Effects of beta-glucan on casted thermoplastic starch films
A. BLENNOW (1), N. Ogrodowicz (2), K. Kruczala (2), M. Mikkelsen (3), J. Kirkensgaard (3), J. Maigret (4), D. Lourdin (4), K. Mortensen (3) (1) University of Copenhagen, Frederiksberg C, Denmark; (2) Jagiellonian University, , Poland; (3) University of Copenhagen, , Denmark; (4) Institut National De La Recherche Agronomique, , France
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Effect of Chemical and Enzymatic Modifications on Starch and Naringenin Complexation
A. GONZALEZ (1), S. Lee (1), Y. Wang (1) (1) University of Arkansas, Fayetteville, AR, U.S.A.
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Effect of degree of pectin methoxylation on aqueous stability of sorghum 3-deoxyanthocyanins
J. BRANTSEN (1), J. Awika (2) (1) Texas A&M University, College Station, TX, U.S.A.; (2) Texas A&M University, , U.S.A.
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Characterization of the low-molecular-weight glutenin subunit gene family members using a PCR-based marker approach
M. IBBA (1), J. Boehm (1), A. Kiszonas (2), C. Morris (2) (1) Washington State University, Pullman, WA, U.S.A.; (2) USDA-ARS Western Wheat Quality Laboratory, Pullman, WA, U.S.A.
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Interactions Involved in the Formation of Starch-Tannin Complexes
D. AMOAKO (1), J. AWIKA (1) (1) TEXAS A&M UNIVERSITY, COLLEGE STATION, TX, U.S.A.
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Physicochemical, functional and digestion characteristics of thermally treated starches under acidic/alkaline conditions
J. DE LA ROSA MILLÁN (1), S. Serna Saldivar (1), J. Orona Padilla (1), V. Flores Moreno (1) (1) Instituto Tecnológico y de Estudios Superiores de Monterrey, Monterrey, Other, Mexico
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Commercial pea protein emulsifying, foaming, and gelling functionality at various pH levels
A. KAISER (1), C. Hall III (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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The Amorphization of Vitamin B1 in Polymer Dispersions and Comparison of Stability in Amorphous and Crystalline States
S. ARIOGLU TUNCIL (1), L. Mauer (2) (1) Purdue University, west lafayette, IN, U.S.A.; (2) Purdue University Food Science Department, , U.S.A.
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Control of physicochemical properties of leavened solid food and its bolus corresponding to dysphagia
M. MIURA (1), M. Ohnami (1) (1) Iwate University, Morioka, Other, Japan
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Effects of Hydrocolloids on Shear-thickening Behavior of Starch Dispersions and Its Impacts on Gastric Emptying Rate
F. FANG (1), O. Campanella (1), B. Hamaker (1) (1) Purdue University, West Lafayette, IN, U.S.A.
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Porous starch performance to enzymatic hydrolysis and its relationship to their porous size distribution
C. ROSELL (1), Y. Benavent-Gil (1), A. Dura (1) (1) Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna (Valencia), Spain
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Nitrogen solubility index of pH and phosphate induced defatted soybean meals
Y. XING (1), Y. Zhang (1), Y. Kong (1), M. Li (1), B. Zhang (1), N. Tang (1), Y. Wei (2) (1) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, , China; (2) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences/ Key Laboratory, , China
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Protein effects on heat transfer fouling using model thin stillage fluids
J. YOU (1), D. Johnston (2), V. Singh (3), M. Tumbleson (3), K. Rausch (3) (1) University of Illinois Urbana Champaign, Urbana, IL, U.S.A.; (2) Eastern Regional Research Center, ARS, USDA, , U.S.A.; (3) University of Illinois Urbana Champaign, , U.S.A.
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Extent of phosphorylation in peanut and soy proteins using sodium trimetaphosphate
A. SÁNCHEZ-RESÉNDIZ (1), S. Serna-Saldívar (1), C. Chuck-Hernández (1), J. Rodríguez-Rodríguez (1), S. Rodríguez-Barrientos (2) (1) Tecnológico de Monterrey, , Mexico; (2) Universidad Juárez del Estado de Durango, , Mexico
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expand Poster: Late-Breaking
Application of instrument-based texture measurement to rice quality evaluation
C. DOMINGO (1) (1) International Rice Research Institute, , Philippines
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Quantification of peptides causing celiac disease in historical and modern hard red spring wheat cultivars
B. DUPUIS (1), R. Bacala (1), B. Fu (1), D. Hatcher (1) (1) Canadian Grain Commission, Winnipeg, MB, Canada
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Consumption pattern of selected retail flour-based products among pre-school children in Lagos, Nigeria
C. MANINGAT (1), J. Lim (2), J. Muir (2), M. Iacovou (2), A. Bogatyrev (2), E. Ly (2), P. Seib (3) (1) MGP Ingredients, Inc., Atchison, KS, U.S.A.; (2) Monash University, , Australia; (3) Kansas State University, Manhattan, KS, U.S.A.
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New Commercial Omega-3 Oil with High Oxidative Stability in Various Food Applications
A. SABERI (1) (1) Cargill, Plymouth, MN, U.S.A.
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Protein quantity versus protein quality: where are we standing with predicting wheat baking quality?
M. LABUSCHAGNE (1), R. Lindeque (2), A. van Biljon (1) (1) University of the Free State, Bloemfontein, Other, South Africa; (2) Small Grains Institute, Bethlehem, Other, South Africa
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Zein as a texture modifier for high-protein extruded products
S. KIRSCHMAN-ROLLAG (1), J. Kindelspire (1) (1) POET, Sioux Falls, SD, U.S.A.
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Exploring the antioxidant potential of fenugreek augmented wheat bread
A. SHEHZAD (1), M. Tanveer (2), S. Tanweer (2), A. Ansari (2) (1) National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan; (2) University of Agriculture, Faisalabad, Pakistan
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Pound cake quality as a function of storage conditions
C. DÖRING (1), M. Jekle (1), T. Becker (2) (1) Technical University Munich - Institute of Brewing and Beverage Technology, Freising, Germany; (2) Technische Universität München - Lehrstuhl für Brau- und Getränketechnologie, Freising, Germany
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The effect of sourdough fermentation on the phenolic profile of ivory and brown tef varieties.
A. SLIWINSKI (1), G. Ziegler (1) (1) Pennsylvania State University, University Park, PA, U.S.A.
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Malty flavor by nature? – Characterization of the biotransformations on malt aroma upon malting
C. ALMAGUER (1), M. Gastl (2), H. Kollmannsberger (2), T. Becker (2) (1) TUM – Institute of Brewing and Beverage Technology, Freising, Germany; (2) TUM – Institute of Brewing and Beverage Technology, , Germany
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Rheological characterization of new cereal: Tritordeum
A. DUBAT (1), L. Bosc-Bierne (2), O. Le Brun (2) (1) CHOPIN Technologies, Villeneuve-la-Garenne, Other, France; (2) CHOPIN Technologies, Villeneuve-la-Garenne, France
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Development of an industrial method for production of low phytic acid, high soluble fiber content whole wheat bread
H. KOKSEL (1), A. Ilkbahar (2), M. Sanli (2), H. Tumer (2), M. Kaynar (2), E. Aktas Akyildiz (3) (1) Hacettepe University, , Turkey; (2) Ankara Metropolitan Municipality Bread Factory, , Turkey; (3) Corum University, , Turkey
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Reducing sodium in baked goods by control of bubble size distributions in dough
F. KOKSEL (1), R. Guillermic (1), X. Sun (1), A. Stone (2), A. Yovchev (2), N. Avramenko (2), M. Nickerson (2), M. Scanlon (1) (1) University of Manitoba, , Canada; (2) University of Saskatchewan, , Canada
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Functional properties and in vitro protein digestibility of untreated and thermally-treated barley-pulse flour blends
C. CHIREMBA (1), K. Schultz (1), M. Nickerson (1) (1) University of Saskatchewan, , Canada
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Effect of Lactobacillus plantarum fermentation on the functional properties of pea protein concentrate 
B. CABUK (1), M. Nickerson (1), D. Korber (1), T. Tanaka (1) (1) University of Saskatchewan, Saskatoon, SK, Canada
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Prevention of product loss through the use of methoprene-treated packaging
D. SCHEFF (1), F. Arthur (1), B. Subramanyam (2) (1) USDA, Manhattan, KS, U.S.A.; (2) Kansas State University, Manhattan, KS, U.S.A.
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The USDA Starch Research Method: An Analytical Tool for Total, Soluble, and Insoluble Starch in Agricultural Crops
M. COLE (1), G. Eggleston (2) (1) USDA-ARS-SRRC, New Orleans, LA, U.S.A.; (2) USDA-ARS-SRRC, , U.S.A.
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Commercial mill operational efficiency expressed as endosperm purity via quantitative chemical imaging
M. BOATWRIGHT (1), D. Wetzel (1) (1) Kansas State University, Manhattan, KS, U.S.A.
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expand Poster: Methods for Grain Components
Understanding the digestion kinetic of amylopectin: supramolecular structural heterogeneity governs a-amylase hydrolysis
B. ZHANG (1), M. Niu (2), R. Lv (2), S. Xiong (2), S. Zhao (2), D. Qiao (3) (1) Huazhong Agricultural University, Wuhan, China; (2) Huazhong Agricultural University, , China; (3) South China University of Technology, , China
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Interlaboratory evaluation of AACC Method 32-45.01 for the measurement of total dietary fiber
B. MCCLEARY (1), A. Draga (1), J. Cox (1) (1) Megazyme International Ireland, Bray, Ireland
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Assessment of capturing setting and threshold for digital image analysis of bread crumb structure
C. ROSELL (1), R. Garzon (1) (1) Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna (Valencia), Spain
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Comparison of different nitrogen detection methods after Kjeldahl digestion of dietary fiber preparations
F. Urbat (1), P. Mueller (1), A. Hildebrand (1), D. Wefers (1), M. Bunzel (1) (1) Karlsruhe Institute of Technology, Karlsruhe, Germany
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Impact of DNA extraction methods on digital and real-time PCR for assessment of genetically engineered traits
T. DEMEKE (1), M. Holigroski (1), J. Malabanan (2), M. Eng (1) (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada
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A review of in vitro methods for measuring glycemic response of foods
P. OLI (1), A. Farahnaky (2), M. Majzoobi (3), C. Blanchard (4), L. Pallas (1) (1) NSW Department of Primery Industry, Wagga Wagga, Australia; (2) School of Biomedical Sciences, CSU, , Australia; (3) NSW Department of Primary Industries, Yanco, Australia; (4) ARC Ind Transf Train Cent for Functional Grains and Graham Centre for Agricultural Innovation, Wagga Wagga, Australia
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expand Poster: Multiple Applications for Maize
Using hot water pretreated corn stover liquor in dry grind ethanol process to improve ethanol yields
S. KIM (1), D. Lee (1), M. Bohn (1), Y. Jin (1), K. Rausch (1), M. Tumbleson (1), V. Singh (1) (1) University of Illinois at Urbana-Champaign, , U.S.A.
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Use of corn with high amino acid content for bioethanol production
D. RAMCHANDRAN (1), S. Moose (1), C. Parsons (1), V. Singh (1) (1) University of Illinois, Urbana, IL, U.S.A.
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Starch analysis of self-pollinated and open-pollinated common corn in Taiwan
I. HSIEH (1), Y. Chen (2), S. Jeng (3), G. Shieh (2), H. Lai (4) (1) Department of Agricultural Chemistry, , Taiwan; (2) Division of Crop Science, Taiwan Agriculture Research Institute, , Taiwan; (3) Institute of Plant Biology, National Taiwan University, , Taiwan; (4) Department of Agricultural Chemistry, National Taiwan University, , Taiwan
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Microscale structure and thermal and pasting properties of sweet corn and cow cockle starches
X. PENG (1), Y. Yao (1) (1) Department of Food Science, Purdue University, West Lafayette, IN, U.S.A.
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Distribution of acetyl group in acetylated maize starches synthesized in aqueous medium
J. XU (1), Y. Shi (1) (1) Kansas State University, Manhattan, KS, U.S.A.
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Molecular size and shape changes in waxy maize starch during dextrinization
Z. SUN (1), Y. Shi (2) (1) Kansas State University, Manhattan, KS, U.S.A.; (2) Kansas State University, , U.S.A.
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Effects of pullulanase activity on debranching of waxy maize starch and digestibility of debranched products
J. SHI (1), M. Sweedman (2), Y. Shi (2) (1) Kansas State University, Grain Science and Industry Department, Manhattan, KS, U.S.A.; (2) Kansas State University, , U.S.A.
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Understanding the mycobiota of native maize from the highlands of Guatemala, and implications to its quality and safety
R. MENDOZA (1), A. Bianchini (1), H. Hallen-Adams (1), C. Campabadal (2) (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.; (2) Kansas State University, Manhattan, KS, U.S.A.
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expand Poster: Novel Starch and Protein Sources
Observations on the influence of refinement on functional characteristics of intermediate wheatgrass
A. GOLDSTEIN (1), M. Sattler (2), T. Schoenfuss (2) (1) University of Minnesota, St Paul, MN, U.S.A.; (2) University of Minnesota, St. Paul, MN, U.S.A.
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Molecular Weight Distribution of Flour Proteins in Intermediate Wheatgrass : Impact on End-use Quality Parameters
C. GAJADEERA (1), J. Ohm (2), K. Whitney (3), C. Rahardjo (1), S. Simsek (3), B. Ismail (1) (1) University of Minnesota, St. Paul, MN, U.S.A.; (2) USDA-ARS Cereal Crops Research Unit, Fargo, ND, U.S.A.; (3) North Dakota State University, Fargo, ND, U.S.A.
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Using steam treatment to enhance storage stability of grains from perennial intermediate wheatgrass
A. MATHIOWETZ (1), C. Tyl (1), B. Ismail (1) (1) University of Minnesota, St. Paul, MN, U.S.A.
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Physicochemical properties and in vitro starch digestibility of potato starch/protein blends
Q. LIU (1), Z. Lu (2), R. Yada (3), E. Donner (2) (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada; (2) Agriculture and Agri-Food Canada, , Canada; (3) Food, Nutrition and Health Program, Faculty of Land and Food Systems, The University of British Columbia, , Canada
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Effect of Yam Flour on Dough and Bread Quality
T. ASIYANBI (1), S. Simsek (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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Soybean, whey and peanut protein isolates as thermal protective ingredients on microencapsulation of L. plantarum 299v 
A. SANTACRUZ (1), S. Rodríguez-Barrientos (1), C. Chuck-Hernández (1) (1) Tecnologico de Monterrey, Monterrey, Mexico
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Relationship between viscosity of ß-Glucan and its content and molecular weight for developing functional food barleys
E. ABDELAAL (1), T. Gamel (2), J. Fregeau-Reid (2), T. Choo (2) (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada; (2) Agriculture and Agri-Food Canada, , Canada; (3) Agriculture and Agri-Food Canada, Ottawa, ON, Canada
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Characterization of chemical composition and contaminants in distillers grains as feed ingredient
K. LEE (1), T. Herrman (1), L. Post (2) (1) Texas A&M AgriLife Research, College Station, TX, U.S.A.; (2) Texas A&M University, College Station, TX, U.S.A.
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Effects of defatted distillers’ dried grains with solubles (DDGS) on dough and bread quality
S. MOAYEDI (1), J. kallenbach (1), S. Simsek (1), C. Hall (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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Modified starch as fat replacement: effect on flour and dough characteristics
K. WHITNEY (1), S. Simsek (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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Modified starch as fat replacement: effect on bread quality
K. WHITNEY (1), S. Simsek (1) (1) North Dakota State University, Fargo, ND, U.S.A.
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Sponge-dough bread quality: using Kokja as a fermentation starter
I. CHOI (1), K. Kwak (2), M. Kim (2), M. Yoon (2), J. Kwak (2), B. Lee (2), C. Lee (2), W. Kim (2) (1) National Institute of Crop Science, RDA, Suwon, Korea; (2) National Institute of Crop Science, RDA, , Korea
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Influence of baking bread dough placed between electrodes of varying distances in an electrical resistance oven [ERO]
S. ANGALET (1) (1) Angalet Group International, Elmhurst, IL, U.S.A.
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expand Poster: Physical Chemical Modifications
Milling value and behavior during milling of wheat samples from around the world
A. DUBAT (1), O. Le Brun (1), G. Vericel (1) (1) CHOPIN Technologies, Villeneuve la Garenne, France
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Influence of pre-milling thermal treatment of pulses on end product quality of processed foods
P. FROHLICH (1), G. Boux (2) (1) Canadian International Grains Institute, Winnipeg, MB, Canada; (2) Canadian International Grains Institute, , Canada
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Impact of rice varieties and milling processes on rice flour and final bakery products quality
S. BRYAN (1), O. Le Brun (2), M. Berra (2), G. Véricel (2), A. Dubat (2) (1) Chopin Technologies, Olathe, KS, U.S.A.; (2) Chopin Technologies, Villeneuve-La-Garenne, France
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Effect of nitrogen fertilizer application rate on grain, milling and baking characteristics of soft red winter wheat
B. BAIK (1), L. Lindsey (2), E. Lentz (3) (1) USDA-ARS Soft Wheat Quality Laboratory, Wooster, OH, U.S.A.; (2) The Ohio State University, Department of Crop & Horticulture Science, Columbus, OH, U.S.A.; (3) The Ohio State University, Department of Extension, Findlay, OH, U.S.A.
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A systematic analysis of roll speed combinations and resulting roll differentials
H. DOGAN (1), Y. Chen (1) (1) Kansas State University, Manhattan, KS, U.S.A.
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Properties of extruded teff-oat composites
J. BYARS (1), M. Singh (2), S. Liu (2) (1) USDA/ARS/NCAUR, Peoria, IL, U.S.A.; (2) USDA/ARS/NCAUR, , U.S.A.
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Mitigation of rancidity in whole wheat flour through extrusion
D. ROSE (1), S. Weier (1) (1) University of Nebraska, , U.S.A.
View Abstract

The effect of pea flour processing on the nutritional quality and end-product quality of extruded breakfast cereals
H. MASKUS (1), L. Bourre (2), A. Sarkar (2), P. Ebbinghaus (2) (1) Canadian International Grains Institute, Winnipeg, MB, Canada; (2) Canadian International Grains Institute, , Canada
View Abstract

Use of Grain Sorghum as the Primary Grain Ingredient in Premium Extruded Foods Designed for Cats
E. MAICHEL (1), J. Santana dos Reis (2), A. Cavalieri Carciofi (3), S. Alavi (4), A. Brar (1) (1) Kansas State University, Manhattan, KS, U.S.A.; (2) Student, , Brazil; (3) , Department of Veterinary Clinic and Surgery, College of Agrarian and Veterinarian Sciences, São Paulo State University (UNESP), , Brazil; (4) Department of Grain Science, Kansas State University, , U.S.A.
View Abstract

Effect of extruded germinated cotyledon bean flour on cereal bars’ protein content and starch digestibility
G. MONTEMAYOR MORA (1), D. Elizondo Salinas (1), M. Martínez Leal (1), J. de la Rosa Milán (1), E. Pérez Carrillo (1) (1) Tecnológico de Monterrey Campus Monterrey, , Mexico
View Abstract

Extrusion increases in vitro bioaccessibility of mineral elements in pinto bean (Phaseolus Vulgaris L) flour
P. GULATI (1), F. Sumargo (2), M. Guttieri (2), S. Weier (2), D. Rose (2) (1) University of Nebraska-Lincoln, Lincoln, U.S.A.; (2) University of Nebraska-Lincoln, , U.S.A.
View Abstract

Effects of the extrusion processing variables on the physical properties of chickpea-barley extrudates
A. STONE (1), A. Yovchev (1), M. Nickerson (1), S. Hood-Niefer (2) (1) University of Saskatchewan, Saskatoon, SK, Canada; (2) Saskatchewan Food Industry Development Centre Inc., Saskatoon, SK, Canada
View Abstract

Extrusion processing to develop snacks from garbanzo flour and distiller’s dried grains developed for food applicationss
P. KRISHNAN (1), K. Muthukumarappan (1), P. Singha (1) (1) South Dakota State University, Brookings, SD, U.S.A.
View Abstract

Effects of extruded bleached nixtamalized maize pericarp on dry masa flour physicochemical properties
G. MONTEMAYOR MORA (1), E. Pérez Carrillo (1), H. Velázquez Reyes (1), M. Rostro Alanís (1), S. Serna Saldívar (1) (1) Tecnológico de Monterrey Campus Monterrey, , Mexico
View Abstract

Cellular Antioxidant Activity of Tortilla Prepared by Nixtamalization and Extrusion-cooking process from Pigmented Maize
A. CORRRALES BAÑUELOS (1), E. CUEVAS RODRIGUEZ (1), C. REYES-MORENO (1), E. OSUNA GALLARDO (1), J. MILAN-CARRILLO (1) (1) UNIVERSIDAD AUTONOMA DE SINALOA, , Mexico
View Abstract

Efficacy of Carob Germ Flour in Processability of Gluten-Free Tortillas
J. SNELLING (1), B. Smith (1) (1) University of Idaho, Moscow, ID, U.S.A.
View Abstract

Changes in protein, dietary fiber and starch content in hot-press wheat tortillas with amaranth, quinoa and oat flour
G. MONTEMAYOR MORA (1), M. Cruz Camacho (1), C. Picazo García (1), H. Velázquez Reyes (1), E. Pérez Carrillo (1) (1) Tecnológico de Monterrey Campus Monterrey, , Mexico
View Abstract

Solvent Retention Capacity (SRC) application to analyze Korean-favorite noodle flour quality
M. YOUNG (1), M. Kweon (1), S. Jeon (1) (1) Pusan National University, , Korea
View Abstract

Prediction of Chinese commercial noodles flours processing quality
A. DUBAT (1), H. Yu (2), G. Vericel (1) (1) CHOPIN Technologies, Villeneuve la Garenne, France; (2) CHOPIN Technologies, Beijing, China
View Abstract

Water mobility for Chinese dried noodles with varied gluten and moisture content during drying
Y. WEI (1), Y. Zhang (1), X. Yu (1), Z. Wang (1) (1) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, , China; (2) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
View Abstract

Effect of misformulation of dry mixes on texture properties and shelf life of cake
T. MONTAGNER SOUZA (1), M. Payton (1), P. Rayas-Duarte (1) (1) Oklahoma State University, Stillwater, OK, U.S.A.
View Abstract

High-ratio cake baking with alternative carbohydrates for potential sucrose replacement
M. KWEON (1), L. Slade (2), H. Levine (2) (1) Pusan National University, , Other, Korea; (2) Food Polymer Science Consultancy, , U.S.A.
View Abstract

expand Poster: Rice: An International Staple
Variations in rice grain quality traits across locations in Africa
J. MANFUL (1), K. Saito (1), S. Graham-Acquaah (1) (1) Africa Rice Center, Cotonou, Benin
View Abstract

Kernel and starch properties of United States and imported medium/short-grain rice
J. PATINDOL (1), J. Jinn (1), Y. Wang (1), T. Siebenmorgen (1) (1) University of Arkansas, , U.S.A.
View Abstract

Characterization of the time evolution of starch structure from rice callus, a model system for plant bioengineering
C. LI (1), G. Liu (2), Q. Liu (3), I. Godwin (2), R. Gilbert (2) (1) Purdue university, WEST LAFAYETTE, IN, U.S.A.; (2) The Univeristy of Queensland, , Australia; (3) Yangzhou University, , China
View Abstract

The effects of rice flour and corn starch on estimated glycemic index of rice vermicelli
C. MINGFEN (1) (1) China Grain Products Research & Development Institute, , Taiwan
View Abstract

A systematic review of the effects of sustainable production practices on rice quality and nutrient content
C. BERGMAN (1), M. Pandhi (2) (1) UNLV, Las Vegas, NV, U.S.A.; (2) UNLV, , U.S.A.
View Abstract

SPME/GC–MS study on Volatile Compounds from Aromatic Rice (Oryza sativa L.) Cultivars of India
D. VERMA (1), P. Srivastav (1), P. Srivastav (1) (1) Indian Institute of Technology, Kharagpur, Other, India
View Abstract

Characterization of broken rice kernels caused by moisture-adsorption fissuring – an extended study
S. MUKHOPADHYAY (1), T. Siebenmorgen (1) (1) University of Arkansas, Fayetteville, AR, U.S.A.
View Abstract

The effects of nitrogen treatment on crack formation during wetting in rice
P. OLI (1), M. Talbot (1), P. Snell (1), L. Pallas (1) (1) NSW Department of Primary Industries, Yanco, Australia
View Abstract

Impact of parboiling feedstock in the simultaneous fortification of rice with iron and zinc
J. PATINDOL (1), L. Fragallo (1), Y. Wang (1), A. Durand-Morat (1), E. Lii (1) (1) University of Arkansas, , U.S.A.; (2) University of Arkansas, , AR, U.S.A.
View Abstract

Effect of soaking temperature on the healing of fissured rough rice kernels
E. LII (1), W. Domingues (1), J. Patindol (1), Y. Wang (1) (1) University of Arkansas, , U.S.A.
View Abstract

Enhanced GABA Synthesis in Rice Bran by Anaerobic Incubation and Glutamate Addition
S. OH (1), S. Lim (1), H. Kim (2) (1) Korea University, Seoul, South Korea; (2) Seolgok, Seoul, South Korea
View Abstract

expand Poster: The Physics of Dough
Relationship between pasting parameters and  length of paste drop of various starches
C. ZHANG (1), S. Lim (1), J. Kim (2) (1) Korea University, Seoul, South Korea; (2) Kangwon National University, Chuncheon, South Korea
View Abstract

Effect of soluble, insoluble and gel forming fibers on extensional properties of dough
H. DOGAN (1), M. Fajardo-Perez (1), Y. Zhao (1) (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract

Evaluating bread dough rheology using Warburton’s Stickiness Rig & Texture Analyser (TA-XT2iPlus)
L. CATO (1), J. Ma (2), S. Cauvain (3) (1) AEGIC, Perth, Australia; (2) AEGIC, , Australia; (3) BakeTran, , United Kingdom
View Abstract

Effect of hydrothermal treatment on rheological and functional properties of wheat flour
S. BRYAN (1), G. Tawil (1), S. Muller (2), G. Vericel (1) (1) CHOPIN Technologies, , France; (2) REVTECH Process Systems, , France
View Abstract

Evaluation of wheat flour quality using the MIXOLAB® & SRC
L. CATO (1), J. Ng (1) (1) AEGIC, , Australia
View Abstract

The Impact of Flour Storage Conditions on Dough Rheological Properties and Overall Baking Performance
Y. BORSUK (1), R. Boyd (1), C. Wei (1), Y. Supeene (1) (1) Canadian International Grains Institute, Winnipeg, MB, Canada
View Abstract

Rapid extensigraph protocol for measuring dough viscoelasticity and mixing requirement
B. DUPUIS (1), K. Wang (1), R. Cuthbert (2), B. Fu (1) (1) Canadian Grain Commission, Winnipeg, MB, Canada; (2) Semiarid Prairie Agricultural Research Centre, Agriculture and Agri-Food Canada, Swift Current, SK, Canada
View Abstract

expand Poster: Wheat From A to Z
Effect of controlled germination on the functionality of sprouted whole-wheat flour
J. DING (1), G. Hou (2), S. Xiong (3), H. Feng (4), A. Dubat (5) (1) HZAU & UIUC, Urbana, IL, U.S.A.; (2) Wheat Marketing Center, Portland, OR, U.S.A.; (3) Huazhong Agricultural University(HZAU), Wuhan, Other, China; (4) University of Illinois at Urbana-Champaign(UIUC), Urbana, IL, U.S.A.; (5) Chopin Technologies, , France
View Abstract

Nitrogen and fungicide management for improved field performance and flour functionality in Ontario hard wheats
W. CAO (1), S. McClure (2), K. Janovicek (1), P. Johnson (2), J. Bock (1) (1) University of Guelph, Guelph, ON, Canada; (2) Middlesex Soil & Crop Improvement Association, , ON, Canada
View Abstract

Solubilization and Structural Characterization of Arabinoxylans from Wheat Bran
A. MENSE (1), Y. Shi (1) (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract

Understanding the genetics of wheat quality using MAGIC populations
C. HOWITT (1), A. Verbyla (1), K. Verbyla (1), R. Appels (2), D. Diepeveen (3), L. Cato (4), T. Adriansz (4), M. Newberry (1) (1) CSIRO Agriculture, , Australia; (2) Murdoch University, , Australia; (3) Murdoch University and Department of Agriculture & Food WA, , Australia; (4) Australian Export Grains Innovation Centre, , Australia
View Abstract

Development of a mouse model of hypersensitivity to alcohol-soluble proteins isolated from Ambassador soft wheat.
Y. JIN (1) (1) Michigan State University, east lansing, MI, U.S.A.
View Abstract

Wheat bran albumins as organic matrices for artificial bio-mineralization processes
J. LUNA-VALDEZ (1), R. Balandran-Quintana (1), J. Azamar-Barrios (2), J. Mercado-Ruiz (1), G. Ramos-Clamont Montfort (1), A. Mendoza-Wilson (1), G. Chaquilla-Quilca (1) (1) Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo Son., Mexico; (2) Centro de Investigación y Estudios Avanzados del IPN-Unidad Mérida, Mérida Yuc., Mexico
View Abstract

Does Mill Type Affect Ranking of Hard Red Spring Wheat Cultivars Based on End-Use Quality?
S. SIMSEK (1), T. Baasandorj (1), J. Ohm (2) (1) North Dakota State University, Fargo, ND, U.S.A.; (2) USDA-ARS, Fargo, ND, U.S.A.
View Abstract

Novel tempering solutions to reduce the microbial load of soft wheat flour with minimal impact on flour functionality
L. SABILLON (1), A. Bianchini (1), J. Stratton (1), D. Rose (1) (1) University of Nebraska - Lincoln, Lincoln, NE, U.S.A.
View Abstract

Validating the impact of particle size effect on the overall Whole Wheat Flour (WWF) baking quality.
C. CARTER (1), T. Vang (1), D. Millers (2) (1) California Wheat Commission, Woodland, CA, U.S.A.; (2) Miller's Bake House, , CA, U.S.A.
View Abstract

Effects of geographical origin, genotype, and harvest year on stable isotope and multi-element fingerprints in wheat
Y. WEI (1), B. Guo (1), M. Li (1), H. Liu (1) (1) Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
View Abstract

Comparisons of Whole Wheat Bread Baking Methods for Evaluation of Bread Quality
S. SIMSEK (1), K. Khalid (1) (1) North Dakota State University, Fargo, ND, U.S.A.
View Abstract

Extraction efficiency of the wheat bran water-soluble proteins: a comparative study of two dyalisis methods
J. MERCADO-RUIZ (1), I. Torres-Cinco (1), R. Balandran-Quintana (1), J. Luna-Valdez (1), G. Chaquilla-Quilca (1) (1) Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo Son., Mexico
View Abstract

Are salt and ascorbic acid needed to evaluate bread wheat flours for gluten strength using small-scale dough mixers?
C. ISAAK (1), H. Sapirstein (1) (1) University of Manitoba, Winnipeg, MB, Canada
View Abstract

Effect of temperature and precipitation on protein composition and baking performance of hard red spring wheat
K. NAKAMURA (1), T. Marume (2), K. Hayakawa (2), B. Xiao Fu (3), N. Edwards (3) (1) Nisshin Flour Milling Inc., Tsukuba-city, Ibaraki, Japan; (2) Nisshin Flour Milling Inc., , Japan; (3) Canadian Grain Commission, , Canada
View Abstract

Comparison of creep recovery test from gluten and dough: Effects of HMW-GS composition
Z. HERNÁNDEZ ESTRADA (1), P. Rayas-Duarte (1), J. Figueroa Cárdenas (2) (1) Oklahoma State University, Stillwater, OK, U.S.A.; (2) Cinvestav, Querétaro, Querétaro, Mexico
View Abstract

Effect of sample preparation of wheat on Falling Number test
L. MO (1), G. Friedt (2), J. Hu (3), G. Guo (3) (1) Ardent Mills Wheat Research and Quality, Denver, CO, U.S.A.; (2) Ardent Mills, , NE, U.S.A.; (3) Ardent Mills Wheat Research and Quality, , CO, U.S.A.
View Abstract

Fractionation of wheat bran albumins through size exclusion chromatography (SEC)
G. CHAQUILLA-QUILCA (1), R. Balandran-Quintana (1), J. Luna-Valdez (1), J. Mercado-Ruiz (1), A. Mendoza-Wilson (1), G. Ramos-Clamont Montfort (1), J. Azamar-Barrios (2) (1) Centro de Investigacion en Alimentacion y Desarrollo, A.C., Hermosillo Son., Mexico; (2) Centro de Investigación y Estudios Avanzados del IPN-Unidad Mérida, Mérida Yuc., Mexico
View Abstract

Cluster analysis of historical and modern hard red spring wheat cultivars based on parentage and HPLC of gluten proteins
M. MALALGODA (1), J. Ohm (2), S. Meinhardt (3), S. Chao (2), S. Simsek (3) (1) NDSU, Fargo, ND, U.S.A.; (2) USDA-ARS, Fargo, ND, U.S.A.; (3) North Dakota State University, Fargo, ND, U.S.A.
View Abstract

Volatile organic compound profile of whole grain soft winter wheat
T. JI (1), M. Kang (2), B. Baik (3) (1) USDA ARS, , U.S.A.; (2) USDA-ARS-CSWQRU/RDA-NICS Korea, , U.S.A.; (3) USDA-ARS-CSWQRU, , U.S.A.
View Abstract

Effect of damaged starch and NaCl content on dough properties of a Canadian Western Red Spring wheat
A. STONE (1), C. Briggs (1), P. Hucl (1), M. Nickerson (1) (1) University of Saskatchewan, Saskatoon, SK, Canada
View Abstract

Relationship between kernel hardness and gluten proteins characteristics
E. QUAYSON (1), F. Bonomi (2), K. Seetharaman (3), A. Marti (1) (1) University of Minnesota, Saint Paul, MN, U.S.A.; (2) University of Milan, Milan, Italy; (3) University of Minnesota (Deceased), Saint Paul, MN, U.S.A.
View Abstract

Effect of genotype and growing location on grain and whole durum wheat flour and pasta quality
L. DENG (1), E. Elias (1), F. Manthey (1) (1) North Dakota State University, , U.S.A.
View Abstract

Quality attributes of Chinese steamed bread made from soft red winter wheat flours with waxy wheat flour substitution
F. MA (1), T. Ji (2), B. Baik (2) (1) Ohio State Univ/USDA-ARS-CSWQRU, , U.S.A.; (2) USDA-ARS-CSWQRU, , U.S.A.
View Abstract

Sensory and Instrumental Measurement of Crispness in the Crumb Texture of Toasted Pan Breads.
H. OKUSU (1) (1) NIPPON FLOUR MILLS, , Japan
View Abstract

Effects of Whey Permeate on the Quality Attributes of Wheat Flour Dough and Its Pan Bread Products
G. HOU (1), T. Liu (2), Y. Ong (3), B. Lee (3), K. Gehring (3) (1) Wheat Marketing Center, Inc., Portland, OR, U.S.A.; (2) University of Minnesota, , U.S.A.; (3) Wheat Marketing Center, Inc., , U.S.A.
View Abstract

Reduction in microbial load of soft wheat by tempering with organic acid and saline solutions
L. SABILLON (1), A. Bianchini (1), J. Stratton (1), D. Rose (1) (1) University of Nebraska - Lincoln, Lincoln, NE, U.S.A.
View Abstract

expand Publishing Your Cereal Science Research
Enhancing the prospect of success in the peer-review system
B. HAMAKER (1) (1) Purdue University, West Lafayette, IN, U.S.A.
View Abstract | View Presentation

The art of writing scientific papers
L. COPELAND (1) (1) University of Sydney, Sydney, Australia
View Abstract | View Presentation

To Review or Not to Review?  That is No Question!
J. FAUBION (1), J. Faubion (1) (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract | View Presentation

expand Symposia: Sensory Approaches and New Methods for Developoing Grain-Based Products
Harmonizing Sensory Attributes with Nutrition Claims and Emotional Benefits for Ready-To-Eat Cereals: A Case Study
G. CIVILLE (1), A. Retivaeu-Krogmann (1), E. Toronto-Doyle (1), I. Koelliker (1) (1) Sensory Spectrum, Inc., New Providence, NJ, U.S.A.
View Abstract | View Presentation

The relevance of flavor complexity to consumer acceptability of food products
S. HOOGE (1), C. Uy (1), S. Pecore (2) (1) General Mills, Inc., Minneapolis, MN, U.S.A.; (2) P & D Consulting LLC, Pasadena, CA, U.S.A.
View Abstract

Perception dynamics of grain-based ready-to-eat cereal products using TCATA
J. CASTURA (1) (1) Compusense Inc., Guelph, ON, Canada
View Abstract

expand Symposium: Cereals and Pulse-Based Foods in Asia: Innovation and Modernization for Health
Effects of different lactic acid bacteria starters on ACE-I inhibition activity and functional properties of soy sourdough fermentation
W. HUANG (1), J. Omedi (2), K. Zhang (3) (1) Jiangnan University, Wuxi Jiangsu, China; (2) Jiangnan University, Wuxi, China; (3) Jiangnan University, , China
View Abstract | View Presentation

Lactic acid fermentation affects antioxidant capacity and polyphenol content in Chinese beans-based functional foods
H. CORKE (1), R. Gan (2) (1) University of Hong Kong, Hong Kong, Hong Kong; (2) University of Hong Kong, , Hong Kong
View Abstract

New developments in uses of "cereals and pulses", traditionally a basic food ingredient in the East
M. SINGH (1) (1) USDA ARS, Peoria, IL, U.S.A.
View Abstract

Nutrient profiles and antioxidant activities of germinated brown rice and its food products
J. BAO (1), Y. Wang (2), S. Shen (2) (1) Zhejiang University, Hangzhou, China; (2) Zhejiang University, , China
View Abstract

GABA enrichment and functional metabolites produced by Mung bean and cereals fermentation system for foods
F. WANG (1), C. Jia (2), X. Su (1) (1) MagiBake International, Inc., Wuxi, China; (2) Jiangnan University, Wuxi, China
View Abstract

expand Symposium: Dietary Fiber in the Food Industry: A Role for Psyllium?
Processing of dietary fibers: Practical considerations.
D. PANZER-BIDDLE (1) (1) J. Rettenmaier USA LP, Schoolcraft, MI, U.S.A.
View Abstract | View Presentation

Novel applications of dietary fibers.
B. HAMAKER (1) (1) Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, U.S.A.
View Abstract | View Presentation

Characterizing the rheological properties of gluten replacers for gluten-free products
J. BOCK (1), T. Richards (2) (1) C.W. Brabender Instruments, Inc., Cincinnati, OH, U.S.A.; (2) C.W. Brabender Insruments, Inc., South Hackensack, NJ, U.S.A.
View Abstract | View Presentation

The Health benefits of Psyllium. Understanding the Mechanisms that Drive Health Benefits
J. MCRORIE, JR., PHD, FACG, AGAF, FACN (1) (1) Global Clinical Sciences, Procter & Gamble, Mason, OH, U.S.A.
View Abstract | View Presentation

Dietary fibers as gluten replacers.
A. MARTI (1), M. Pagani (2) (1) University of Milan, Milan, Italy; (2) University of Milan, , Italy
View Abstract

expand Symposium: Innovative Plant Proteins and Protein Derivatives: Production and Properties
Applicability of plant proteins and protein-rich agro side-streams towards cereal foods
N. SOZER (1) (1) VTT, Espoo, Finland
View Abstract

Physical modifications of plant protein for new and improved functionality
L. CHEN (1) (1) University of Alberta, Edmonton, AB, Canada
View Abstract

Air-water interfacial properties of enzymatic wheat gluten hydrolyzsates determine their foaming behavior
K. BRIJS (1), A. Wouters (2), E. Fierens (2), I. Rombouts (2), C. Blecker (3), J. Delcour (2) (1) KU Leuven, Heverlee, Belgium; (2) KU Leuven, , Belgium; (3) University of Liege, , Belgium
View Abstract

Upgrading cereal side stream proteins for food use
E. NORDLUND (1) (1) VTT, Espoo, Finland
View Abstract

expand Symposium: Mapping the Physical and Functional Attributes of Starches: Understanding the impact of Starches on the Texture, Food Quality and Sensory Perception for Optimal Product Formulation
Understanding starch swelling behavior and how it impacts functional and sensory properties of food systems
L. HOWARTH (1), J. Smythe (1), R. Wicklund (1), J. Whaley (1) (1) Tate & Lyle, Hoffman Estates, IL, U.S.A.
View Abstract

Designing novel starch-based texturizers for snack applications that drive consumer acceptance
R. WICKLUND (1) (1) Tate & Lyle, Hoffman Estates, IL, U.S.A.
View Abstract

Improving pasting and textural properties of waxy wheat flour and starch by chemical and physical modifications
Y. SHI (1), S. Garimella Purna (1), L. Guan (1) (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract

Designing starch based textures using extrusion
J. KOKINI (1) (1) Purdue University, West Lafayette, IN, U.S.A.
View Abstract

Advances in the use of starch for imparting fat-like texture to foods
Y. YAO (1), X. Peng (2) (1) Purdue University, West Lafayette, IN, U.S.A.; (2) Purdue University, , U.S.A.
View Abstract

expand Symposium: Novel Proteomics Approaches in Cereal Grain Research
Targeted proteomic approaches for detection of  CD-specific epitopes
T. AMERICA (1), H. van den Broeck (1), J. Cordewener (1), L. Gilissen (1), I. van der Meer (1) (1) Plant Sciences Group - Wageningen UR, Wageningen, Netherlands
View Abstract | View Presentation

Barley grain proteomics: Current status and future prospects
C. FINNIE (1), A. Sultan (2), B. Andersen (3), G. Barba-Espín (2), P. Dedvisitsakul (2), P. Hägglund (2), B. Svensson (2) (1) Carlsberg Laboratory, Copenhagen, Denmark; (2) Enzyme and Protein Chemistry, Department of Systems Biology, Technical University of Denmark, , Denmark; (3) Agricultural and Environmental Proteomics, Department of Systems Biology, Technical University of Denmark, , Denmark
View Abstract | View Presentation

Proteomics approaches for gluten and allergen analysis
K. SCHERF (1), P. Koehler (1) (1) Deutsche Forschungsanstalt fuer Lebensmittelchemie, Freising, Germany
View Abstract | View Presentation

A grain of truth: Using proteomics to elucidate grain protein composition
M. COLGRAVE (1), K. Byrne (1), H. Goswami (1), S. Heidelberger (2), C. Lane (2), M. Blundell (1), G. Tanner (1) (1) CSIRO Agriculture, , Australia; (2) AB SCIEX, , United Kingdom
View Abstract | View Presentation

The Age of -omics: Enabling Trait Selection in Wheat Variety Development
C. MILLER (1) (1) Heartland Plant Innovations, Manhattan, KS, U.S.A.
View Abstract

expand Symposium: Powder Rheology
Sorption and powder behavior
M. EMBUSCADO (1) (1) McCormick & Company, Inc., Hunt Valley, MD, U.S.A.
View Abstract | View Presentation

Modeling Particle Flow and Dynamics
C. WASSGREN (1) (1) School of Mechanical Engineering / Purdue University, West Lafayette, IN, U.S.A.
View Abstract | View Presentation

Cereal killers – the need for particle size and shape information in grain technology
A. RAWLE (1) (1) Malvern Instruments Inc., Westborough, MA, U.S.A.
View Abstract | View Presentation

Agglomeration of powders.
D. KAYRAK-TALAY (1) (1) The Dow Chemical Company, Midland, MI, U.S.A.
View Abstract

Agglomeration of powders
E. RIEDL (1) (1) Anton Paar GmbH, West Lafayette, IN, USA
View Abstract

expand Symposium: Protein Trends and Technologies: Health, Regulatory and Formulation Challenges
Making a Protein Claim: Factors impacting Protein Quality and a New Way for Measuring
D. PLANK (1), D. Schmieg (2), L. Povolny (2) (1) Medallion Labs / General Mills, Minneapolis, MN, U.S.A.; (2) Medallion Labs / General Mills, Inc., Minneapolis, MN, U.S.A.
View Abstract

Formulating with Protein – Opportunities and Challenges: "Don't take my steak away!"
C. DON (1) (1) Foodphysica, Driel, Netherlands
View Abstract

Oat protein amino acid composition and digestibility to support food formulation and consumption
P. WILLIAMSON (1) (1) Tate & Lyle, Hoffman Estates, IL, U.S.A.
View Abstract | View Presentation

Impact of formulating high-protein foods on obesity
W. CAMPBELL (1) (1) Purdue University, West Lafayette, IN, USA
View Abstract

Formulating with Protein – Opportunities and Challenges from a Consumer Packaged Goods Perspective
E. SMITH (1) (1) General Mills, Minneapolis, MN, U.S.A.
View Abstract

expand Symposium: Pulses as Ingredients in Innovative Food Applications: Physicochemical and Nutri-Functional Attributes
Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds
P. MORALES (1), J. De J. Berrios (2) (1) University Complutense of Madrid, Madrid, Spain; (2) USDA-ARS-WRRC, Albany, CA, U.S.A.
View Abstract | View Presentation

Gluten-free spaghetti made with chickpea, unripe plantain and maize: functional, chemical and starch digestibility
L. BELLO (1) (1) CEPROBI-IPN, Yautepec, Morelos, Mexico
View Abstract | View Presentation

Pulse ingredients in novel food applications
M. TULBEK (1), R. Lam (1), C. Wang (1), P. Asavajaru (1), A. Lam (1) (1) AGT Food and Ingredients Inc., Saskatoon, SK, Canada
View Abstract

Lentil-corn-fermented C.S. seed flours made into expanded extrudates: physico-chemical and nutri-functional attributes
M. MONTES (1), J. Berrios (2) (1) University of Puerto Rico, Mayaguez, U.S.A.; (2) United States Department of Agriculture, Agricultural Research Service, West Regional Research Center, Albany, CA, U.S.A.
View Abstract

Pulse-based expanded extrudates fortified with nutritional yeast: quality and functional attributes
J. BERRIOS (1), A. Cheong (2) (1) USDA-ARS-WRRC, Albany, CA, U.S.A.; (2) Lesaffre Yeast Corporation, , U.S.A.
View Abstract

expand Symposium: Recent Advances on Structure-Function Relations of Rice and Rice-Based Food
Effects of rice variety and milling method on the quality of Chinese traditional fermented rice noodles
S. ZHOU (1), L. Tong (1) (1) Institute of Agro-Products Processing Science and Technology, Chinese Academy of Agricultural Sciences, Beijing, China
View Abstract | View Presentation

Importance of feedstock and soaking conditions on parboiled rice quality
Y. WANG (1) (1) Department of Food Science, University of Arkansas, Fayetteville, AR, U.S.A.
View Abstract

Enhancing the health-beneficial qualities of whole grain rice
M. CHEN (1), B. Min (2), C. Bergman (3), A. McClung (1), S. Pinson (1) (1) Dale Bumpers National Rice Research Center, Stuttgart, AR, U.S.A.; (2) Univ. Maryland East Shore, Princess Anne, MD, U.S.A.; (3) University of Nevada, Las Vegas, Las Vegas, NV, U.S.A.
View Abstract

Sensory quality of cooked rice as affected by degree of milling
X. DUAN (1), X. Duan (2), S. Ouyang (2) (1) Academy of State Adminstration of Grain, Beijing, China; (2) Academy of State Adminstration of Grain, , China
View Abstract

What are the technological keys for producing a steam-cooked bread (Ablo) from rice
C. MESTRES (1), M. Houngbedji (2), M. Hounsou (2), Y. Madodé (2), B. Matignon (3), L. Dahdouh (3), N. Akissoé (2), J. Hounhouigan (2) (1) CIRAD/QualiSud, Montpellier, France; (2) UAC/FSA, , Benin; (3) CIRAD/QualiSud, , France
View Abstract

expand Symposium: Sprouted Grains: What is in it for Consumers?
Role of sprouted seeds in human health and disease prevention
J. FAHEY (1), G. Chodur (2), A. Dinkova-Kostova (3), T. Kensler (4), H. Liu (2), K. Stephenson (2), P. Talalay (2), K. Wade (2), A. Zimmerman (5) (1) John Hopkins School of Medicine, Baltimore, MD, U.S.A.; (2) Johns Hopkins University, Baltimore, MD, U.S.A.; (3) University of Dundee, Dundee, Other, Scotland; (4) University of Pittsburgh, Pittsburgh, PA, U.S.A.; (5) University of Massachusetts Medical Center, Worcester, MA, U.S.A.
View Abstract

Nutritional efficacy of sprouted grains -­ State of the Research
M. OMARY (1) (1) The Omary Group, Riverside, CA, U.S.A.
View Abstract

Sprouted whole wheat flour functionality evaluation in the biscuits
B. ZHAO (1), L. Haynes (1), L. Yang (1), P. AYMARD (2), A. MEYNIER (3) (1) Mondelez International, East Hanover, NJ, U.S.A.; (2) Mondelez International, Saclay, Other, France; (3) Mondelez International, Saclay, France
View Abstract

Nutrient bioavailability and application of sprouted crops in food products
J. HAN (1) (1) Food Processing Development Centre / Government of Alberta, Leduc, AB, Canada
View Abstract

Panel Discussion for 30-minutes - Sprouted Grains: Opportunities and challenges
E. ABDELAAL (1), R. Serrsno (2) (1) AAFC, Guelph, ON, Canada; (2) GrainMillers, Eugene, OR, U.S.A.
View Abstract

expand Symposium: The Future of Food Safety
Genome editing of crops:  non-GM technology to increase food safety and nutritional quality.
J. GIL-HUMANES (1) (1) Calyxt, New Brighton, MN, U.S.A.
View Abstract | View Presentation

FSMA Regulations
M. OLEWNIK (1) (1) AIB International, Manhattan, KS, U.S.A.
View Abstract | View Presentation

Virtual Reality Applications for Enhancing Food Safety Training and Science Communications
C. STEVENSON (1) (1) NC State University, Raleigh, NC, U.S.A.
View Abstract | View Presentation

Challenges in Food Safety, the Future?
B. FERNANDEZ-FENAROLI (1) (1) Center for Produce Safety, Woodland, CA, U.S.A.
View Abstract

expand Symposium: The Statistics of Sampling, Analytical Methods Development and Experimentation
Introduction: Practical Implications of Getting Sampling Wrong
S. PENSON (1), S. Penson (1) (1) Campden BRI, Chipping Campden, United Kingdom
View Abstract | View Presentation

Statistical Methods to Evaluate the Risks of Misclassifying Lots by Mycotoxin Sampling Plans
T. WHITAKER (1) (1) North Carolina State University, Raleigh, NC, U.S.A.
View Abstract | View Presentation

Development of the FAO Mycotoxin Sampling Tool to Evaluate Risks of Misclassifying Lots with Mycotoxin Sampling Plans 
T. WHITAKER (1) (1) North Carolina State University, Raleigh, NC, U.S.A.
View Abstract | View Presentation

So, You Want a New Analytical Method?  Past & Modern Day Considerations in Co-Lab Set-Up and Data Analysis
T. NELSEN (1) (1) Independent Consultant, Port Byron, IL, U.S.A.
View Abstract | View Presentation

What are you trying to learn? Study Designs and The Appropriate Analysis For Your Research Question
A. KISZONAS (1) (1) USDA/ARS, Pullman, WA, U.S.A.
View Abstract | View Presentation

expand Symposium: Understanding the Nutritional & Functional Benefits of Pulses Flours & Fibre
The effects of extruded pulse products on post-prandial glycemia and satiety
R. MOLLARD (1), A. Johnston (2), N. Ames (3), D. Bouchard (4), J. Curran (5), P. Jones (2) (1) Richardson Centre for Functional Foods & Nutraceuticals, University of Manitoba, Winnipeg, Canada; (2) University of Manitoba, Winnipeg, MB, Canada; (3) Agriculture and Agri-Food Canada, Winnipeg, MB, Canada; (4) University of New Brunswick, , NB, Canada; (5) Pulse Canada, Winnipeg, MB, Canada
View Abstract | View Presentation

The carbohydrate digestion rate of navy bean flours measured in vitro: the role of particle size and processing
B. LUHOVYY (1), A. Hamilton (1), P. Kathirvel (1), H. Mustafaalsaafin (1), J. Gallant (1) (1) Mount Saint Vincent University, Halifax, NS, Canada
View Abstract | View Presentation

Functional attributes of pulse flours and flour constituents
R. TYLER (1), A. Lamb (2), A. Singhal (1), R. Peter (1), M. Nickerson (1) (1) University of Saskatchewan, Saskatoon, SK, Canada; (2) University of Saskatchewan, Saskatchewan, SK, Canada
View Abstract | View Presentation

Real-time monitoring of the effect of pea fibre addition and its particle size on dough proofing potential
M. SCANLON (1), A. Shum (2), A. Strybulevych (3), J. Page (3) (1) University of Manitoba, Winnipeg, Canada; (2) Food Science, University of Manitoba, , Canada; (3) Physics & Astronomy, University of Manitoba, , Canada
View Abstract | View Presentation

Pea hull fiber modulation of gastrointestinal function and fecal microbiota.
W. DAHL (1), A. Ford (2), Y. Salmean (2) (1) University of Florida, Gainesville, FL, U.S.A.; (2) University of Florida, , U.S.A.
View Abstract

expand Symposium: Wheat Quality—What Is It and How Have We Been Measuring It?
Analysis of Gluten Proteins – Challenges and Solutions
P. KOEHLER (1) (1) Deutsche Forsungsansalt fur Lebensmittelchemie, Freising, Germany
View Abstract | View Presentation

Challenging the different aspects of protein and quality measurement along the wheat to bread chain
A. DUBAT (1) (1) Chopin Technologies, Villeneuve la Garenne, France
View Abstract | View Presentation

100 Years of Cereal Chemistry, and Counting, Continues to Impact the Baking Industry
T. COGSWELL (1) (1) BakerCogs, Inc., Overland Park, KS, U.S.A.
View Abstract | View Presentation

What has near-infrared spectroscopy (NIRS) done for cereal chemistry
P. WILLIAMS (1) (1) PDKProjects Inc., Nanaimo, BC, Canada
View Abstract | View Presentation

Analytical Measurements – What, How, and Why do we measure?
T. NELSEN (1) (1) independent consultant, Port Byron, IL, U.S.A.
View Abstract | View Presentation

expand Technical: Analytical Measures for Ceral Chemistry
Flour particle compactness and starch hydrolysis property
M. MARTINEZ (1), L. Roman (2), M. Gomez (2) (1) University of Valladolid//Purdue University, Palencia//West Lafayette, IN, U.S.A.; (2) University of Valladolid, Palencia, Spain
View Abstract | View Presentation

Genetic markers of wheat associated with flavor preference using a mouse model
A. KISZONAS (1), C. Morris (1) (1) USDA-ARS, Pullman, WA, U.S.A.
View Abstract | View Presentation

The effect of starch composition on starch nanoparticles characteristics
R. SADEGHI (1), Z. Daniella (2), J. Kokini (1), S. Uzan (3) (1) Department of Food Science, College of Agriculture, Purdue University, west Lafayette, IN, U.S.A.; (2) Department of Food Science, College of Agriculture, Purdue University, , U.S.A.; (3) 2 Department of Food Science and Nutrition, College of Agriculture, University of Illinois at Urbana-Champaign, Urbana-Champaign, IL, U.S.A.
View Abstract

The link between starch molecular structure and its physical properties
R. ANDERSSON (1) (1) Department of Food Science, SLU, Uppsala, Sweden
View Abstract

Pasting and cooking properties of aged high amylose rice affected by the changes of storage protein and starch
Y. HUANG (1), S. Jeng (2), H. Lai (1) (1) Department of Agricultural Chemistry, National Taiwan University, , Taiwan; (2) Institute of Plant Biology, National Taiwan University, , Taiwan
View Abstract

Pasting properties of dry bean powders from 25 Michigan-grown cultivars from two crop years
C. CAPPA (1), E. Gailey (2), J. Kelly (3), P. Ng (2) (1) Department of Food Science and Human Nutrition - Michigan State University, East Lansing, MI, U.S.A.; (2) Department of Food Science and Human Nutrition - Michigan State University, , U.S.A.; (3) Department of Plant, Soil and Microbial Sciences - Michigan State University, , U.S.A.
View Abstract

expand Technical: Economical Testing and Processing for the Grain Industry
Falling Number: sliced and diced
S. DELWICHE (1), B. Vinyard (1) (1) USDA-ARS, Beltsville, MD, U.S.A.
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Process optimization for economic recovery of anthocyanins from colored corns
P. SOMAVAT (1), Q. Li (1), E. de Mejia (1), W. Liu (1), V. Singh (1) (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.
View Abstract | View Presentation

Impact of superfine grinding on the multi-scale structures and pasting characteristics of starch in whole-wheat flour
M. NIU (1), B. Zhang (1), S. Xiong (1), S. Zhao (1) (1) Huazhong Agricultural University, Wuhan, China
View Abstract | View Presentation

Development of quantitative screening methods for feruloylated arabinoxylan side chain profiles in whole grains
R. SCHENDEL (1), M. Bunzel (1) (1) Karlsruhe Institute of Technology, Department of Food Chemistry and Phytochemistry, , Germany
View Abstract

Development of a small-scale wheat testing regime for assessment of bread-making quality
C. BAKER (1), S. Penson (1) (1) Campden BRI, Chipping Campden, United Kingdom
View Abstract

Vacuum-coupled High-Solid Fermentation of Corn for Bioethanol Production
D. KUMAR (1), V. Singh (1) (1) University of Illinois at Urbana-Champaign, Urbana, IL, U.S.A.
View Abstract

expand Technical: Extrusion for Sustainable Quality and Nutrition Improvements
Multi-scale starch dissembling masks the effect of a highly branched structure on the digestion rate of extruded flour
L. ROMÁN (1), M. Martínez (2), C. Rosell (3), M. Gómez (1) (1) College of Agricultural Engineering, University of Valladolid, Palencia, Spain; (2) Whistler Center for Carbohydrate Research, Department of Food Science, Purdue University, West Lafayette, IN, U.S.A.; (3) Institute of Agrochemistry and Food Technology (IATA-CSIC), Paterna, Spain
View Abstract | View Presentation

Physical and chemical changes experienced by waxy wheat flour inside a twin screw extruder
R. KOWALSKI (1), C. Morris (2), G. Ganjyal (3) (1) Washington State University, Pullman, WA, U.S.A.; (2) USDA-ARS, , U.S.A.; (3) Washington State University, , U.S.A.
View Abstract | View Presentation

Sorghum based extruded and pre-cooked bean analog- A solution for Food Security in Sub-Saharan Africa.
E. CLARK (1), F. Madeira (2), C. Mante (3), A. Bara (4), H. Wireman (5), L. Pelembe (2), S. Alavi (5) (1) Food Science Institute, , U.S.A.; (2) University of Eduardo Mondlane, , Mozambique; (3) University of Limpopo, , South Africa; (4) University of Punjab, , India; (5) Kansas State University, , U.S.A.
View Abstract | View Presentation

Role of extrusion in reducing anti-nutritional factors in cereal and legume based fortified blended foods
S. ALAVI (1), Q. Guo (1), B. Lindshield (1), M. Joseph (1) (1) Kansas State University, , U.S.A.; (2) Kansas State University, Manhattan, KS, U.S.A.; (3) Kansas State University, , KS, U.S.A.
View Abstract

Impacts of extrusion with gum arabic and xanthan gum on physical properties and starch digestibility of dry bean powders
Y. AI (1), I. Coletta (2), P. Ng (2) (1) University of Saskatchewan, Saskatoon, Canada; (2) Michigan State University, East Lansing, MI, U.S.A.
View Abstract

Extruded Corn Soy binary blend: physicochemical and molecular characterization
S. ALAVI (1), R. Setia (1), H. Vikhona (1), K. Sharma (1), M. Joseph (1), Q. Guo (2) (1) Kansas State University, Manhattan, KS, U.S.A.; (2) Kansas State University, , U.S.A.
View Abstract

expand Technical: Functionality of Novel Grains, Pulse and Components
Assessment of chicory root by-product as a novel insoluble fiber in bread and cereal bars
M. DE ROODE (1), M. Pronk (1), M. van Gurp (2), C. Lin (3) (1) Sensus b.v., Roosendaal, Netherlands; (2) Cosun Food Technology Center, Roosendaal, Netherlands; (3) Sensus America Inc., Lawrenceville, NJ, U.S.A.
View Abstract | View Presentation

MILLET AND TEFF BASED GLUTEN FREE PASTA FORMULATED WITH CORN STARCH AND GLYCEROL MONO-STEARATE AS TEXTURE ENHANCERS
R. KUMAR (1), F. Aramouni (1), F. Churchill (1), S. Alavi (1) (1) Kansas State University, Manhattan, KS, U.S.A.
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Chemical characterization, functionality, and baking quality of intermediate wheatgrass (Thinopyrum intermedium)
C. RAHARDJO (1), K. Whitney (2), A. Marti (3), S. Simsek (2), T. Schoenfuss (3), B. Ismail (3) (1) University of Minnesota Twin Cities, , MN, U.S.A.; (2) North Dakota State University, , U.S.A.; (3) University of Minnesota Twin Cities, , U.S.A.
View Abstract | View Presentation

Pulse Ingredients and their effects on texture and sensory properties in formulating for meat analogues
M. TULBEK (1), C. Wang (2), P. Asavajaru (2), A. Lam (2), R. Lam (2) (1) AGT Foods, Saskatoon, SK, Canada; (2) AGT Foods, , Canada
View Abstract

Effect of Bran Reduction on Gluten Secondary Structure in Intermediate Wheatgrass (Thinopyrum intermedium) Dough
C. GAJADEERA (1), A. Marti (2), B. Ismail (1) (1) University of Minnesota, St. Paul, MN, U.S.A.; (2) University of Milan, Milan, Italy
View Abstract

Effects of hydrocolloids on rheological and optical properties of proso millet dough
Y. ZHANG (1), H. Motta Romero (1), D. Santra (2), D. Rose (2) (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.; (2) Unversity of Nebraska-Lincoln, , U.S.A.; (3) Unversity of Nebraska-Lincoln, , NE, U.S.A.
View Abstract

expand Technical: Impact of Rheology on Product Quality
Rheological properties of gums and starch nanoparticle blends as influenced by source, concentration and temperature
M. PEREZ HERRERA (1), T. Vasanthan (1) (1) University of Alberta, Edmonton, AB, Canada
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Investigation of Fiber components and sources for physicochemical, rheological and thermomechanical properties
S. ALAVI (1), Q. Guo (1), C. SHARMA (1) (1) Kansas State University, Manhattan, KS, U.S.A.
View Abstract

Hydrocolloids effect on rheological and baking properties of proso millet composite dough
M. SINGH (1), A. Adedeji (1), P. Vijayakumar (1) (1) university of kentucky, lexington, KY, U.S.A.
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High speed Z-arm mixing improves agreement with mixograph results and discrimination of gluten strength of HRW wheats
C. ISAAK (1), H. Sapirstein (1), R. Graf (2) (1) University of Manitoba, Winnipeg, MB, Canada; (2) Lethbridge Research Centre, Agriculture & Agri-Food Canada, Lethbridge, AB, Canada
View Abstract | View Presentation

Intermediate Wheatgrass (Thinopyrum intermedium) – a 360 ° evaluation
C. TYL (1), A. Marti (1), C. Gajadeera (1), A. Mathiowetz (1), B. Ismail (1) (1) University of Minnesota, , U.S.A.
View Abstract | View Presentation

Starch-Gum Interactions in Gluten Free Sorghum Bread
P. AKIN ARI (1), R. Miller (1) (1) Kansas State University, , U.S.A.; (2) Kansas State University, Manhattan, KS, U.S.A.
View Abstract | View Presentation

expand Technical: Late-Breaking
Pilot study using wheat bran to mitigate malnutrition and enteric pathogens
A. KISZONAS (1) (1) USDA-ARS, Pullman, WA, U.S.A.
View Abstract | View Presentation

New method - A single value for seed size variability or uniformity of a grain sample
J. WOOD (1), S. Harden (1) (1) NSW Department of Primary Industries, Calala, Australia
View Abstract | View Presentation

Effect of heat processing on immunoreactivity and in vitro digestibility of wheat gluten
B. Mattioni (1), A. de Francisco (1), M. Tilley (2) (1) Universidade Federal de Santa Catarina, , Brazil; (2) USDA-ARS CGAHR, Manhattan, KS, U.S.A.
View Abstract

Selective inactivation of trypsin inhibitor in chickpea and soybean using L-cysteine as a reducing agent.
S. AVILÉS-GAXIOLA (1), S. Serna-Saldívar (1), C. Chuck-Hernández (1) (1) Tecnologico de Monterrey, , Mexico; (2) Tecnologico de Monterrey, Monterrey, Mexico
View Abstract

Effect of Ultrasound and Germination Time on Alpha-Amylase Activity in Wheat Grain
R. CHÁVEZ-PULIDO (1), A. Islas-Rubio (1) (1) CIAD, A.C., , Mexico
View Abstract

Combining metabolomics and genomics to provide robust and trait-relevant tools to rice breeders.
M. FITZGERALD (1), V. Daygon (2), M. Garson (2), S. Prakash (2), B. Ovenden (3) (1) University of Queensland, St Lucia, Other, Australia; (2) University of Queensland, St Lucia, Australia; (3) NSW Agriculture, Yanco, Australia
View Abstract

expand Technical: Practical Applications for Classic Dough Systems
Evaluation of the suitability of heat treated flour in high ratio cakes
S. KEPPLER (1), C. Leadley (2), S. Bakalis (1), P. Fryer (1) (1) University of Birmingham, Birmingham, United Kingdom; (2) Campden BRI, Chipping Campden, United Kingdom
View Abstract | View Presentation

Effects of wheat cultivar, water, NaCl and mixing on the rheological properties of bread dough
X. SUN (1), F. Koksel (1), M. Scanlon (1), M. Nickerson (2) (1) University of Manitoba, Winnipeg, MB, Canada; (2) University of Saskatchewan, Saskatoon, SK, Canada
View Abstract | View Presentation

Starch gelatinisation and texture effects during vacuum cooling
T. MORSKY (1) (1) Campden BRI, Chipping Campden, Gloucestershire, United Kingdom
View Abstract | View Presentation

Departure from current processes: Novel structure design approaches for cereal based foods
M. JEKLE (1) (1) Technical University Munich, Freising, Germany
View Abstract

Mechanical flour modification and its effect on saccharide formation and dough functionality
S. HACKENBERG (1), M. Jekle (1), T. Becker (1) (1) Technical University of Munich, Institute of Brewing and Beverage Technology, Freising, Germany
View Abstract

Optimization of expansion of cakes by investigating the baking acids role in the presence of a physcally modified starch
N. HESSO (1), C. LOISEL (2), A. LE-BAIL (2), S. CHEVALLIER (3), P. LE-BAIL (4) (1) GEPEA, ONIRIS, Nantes, France; (2) GEPEA, ONIRIS, , France; (3) ONIRIS, Nantes, France; (4) INRA, Nantes, France
View Abstract

The impact of processing on dough rheology and bread quality using an Asian bread recipe
L. CATO (1), S. Cauvain (2), J. Ma (1) (1) AEGIC, , Australia; (2) BakeTran, , United Kingdom
View Abstract

expand Technical: Quality and Food Safety for the Grain Industry
Variation in the asparagine concentration in Nebraska wheat and other grains
S. NAVROTSKYI (1), D. Rose (2) (1) University of Nebraska-Lincoln, , U.S.A.; (2) University of Nebraska Lincoln, , U.S.A.
View Abstract | View Presentation

Relationship between mycotoxin contamination of colored corn types and phenolic acid evolution during kernel development
T. BETA (1), D. Giordano (2), M. Blandino (2), A. Reyneri (2) (1) University of Manitoba, Winnipeg, MB, Canada; (2) University of Torino, , Italy; (3) University of Torino, Grugliasco, Italy
View Abstract | View Presentation

Food safe validation and verification: applying industry-driven research to ensure log reduction
D. PATEL (1), B. Hinkle (1) (1) Buhler Aeroglide, Cary, NC, U.S.A.
View Abstract | View Presentation

Influence of foliar fungicide treatment of wheat on lipolytic activity in whole wheat flour
R. POUDEL (1), D. Rose (1) (1) University of Nebraska Lincoln, Lincoln, NE, U.S.A.
View Abstract | View Presentation

New durum wheat with soft kernel texture: end-use quality analysis of the Hardness locus in Triticum turgidum ssp. durum
J. BOEHM, JR. (1), M. Ibba (2), A. Kiszonas (3), C. Morris (3) (1) Washington State University, Pullman, WA, U.S.A.; (2) Washington State University, , U.S.A.; (3) USDA ARS, , U.S.A.
View Abstract | View Presentation

Time-dependent adhesion behaviour of dough - relation to surface structure, surface energy and microbial contamination
R. LAUKEMPER (1), M. Jekle (1), T. Becker (1) (1) Technical University of Munich, Institute for Brewing and Beverage Technology, Freising, Germany
View Abstract

expand Technical: Quality and Functionality in Various End-Use, Applicable Solutions
Sprouted barley flour as a new ingredient for bread baking
Y. JIANG (1), L. Mo (1), G. Weaver (1), M. Martin (1), J. Hu (1), G. Guo (1) (1) Ardent Mills, , U.S.A.
View Abstract | View Presentation

Characterization of soy protein films with a durable water resistance-adjustable and antimicrobial surface
Q. LIU (1), S. Li (2), H. Xiao (3), M. Thompson (4), Y. Zhang (5), C. Rempel (6) (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada; (2) Agriculture and Agri-Food Canada, , Canada; (3) University of New Brunswick, , Canada; (4) McMaster University, , Canada; (5) University of Manitoba, , Canada; (6) Canola Council of Canada, , Canada
View Abstract | View Presentation

ß-Glucan structure and breakdown in different barley varieties during baking
S. DJURLE (1), A. Andersson (1), R. Andersson (1) (1) Swedish University of Agricultural Sciences, , Sweden
View Abstract

Barley limit dextrinase: Determinants of substrate specificity and sensitivity to the endogenous proteinaceous inhibitor
B. SVENSSON (1), S. Andersen (2), M. Møller (2), T. Olsen (2), S. Olesen (2), I. André (3) (1) Enzyme and Protein Chemistry, Dept Systems Biology, Technical University of Denmark, Lyngby, Denmark; (2) Enzyme and Protein Chemistry, Dept. Systems Biology, Technical University of Denmark, Lyngby, Denmark; (3) Dept. Biochem. Struct. Biol., Lund University, Lund, Sweden
View Abstract

Study on the sensory evaluation methods of Lanzhou Hand-extended Noodles
N. MCKEOWN (1), M. Chung (2), C. Sawicki (3), B. Lyle (4), D. Wang (5), S. Roberts (3), K. Livingston (3) (1) JM USDA HNRCA at Tufts University, , MA, U.S.A.; (2) Tufts University School of Medicine, Boston, U.S.A.; (3) JM USDA HNRCA at Tufts University, , U.S.A.; (4) North American Branch of the International Life Sciences Institute, , U.S.A.; (5) Tufts University School of Medicine, , U.S.A.
View Abstract

An investigation of the quality and functionality of gluten free mixes available on the UK market
V. STOJCESKA (1) (1) Brunel Univeristy London, London, United Kingdom
View Abstract

  How comprehensive does protein quality data need to be to predict gluten strength in a population of bread wheats?
H. SAPIRSTEIN (1), C. Isaak (1), R. Graf (2) (1) University of Manitoba, Winnipeg, MB, Canada; (2) Agriculture & Agri-Food Canada, Lethbridge, AB, Canada
View Abstract

expand Technical: Researching Health Benefits of Grain and Components: Part 1
A database of dietary fiber intervention studies: foundations for future research
M. SEGUCHI (1) (1) kobe women's university, kobe, Japan
View Abstract | View Presentation

Sorghum and quinoa: health benefits and implications for future research
T. SIMNADIS (1), L. Tapsell (2), E. Beck (2) (1) University of Wollongong, Wollongong, Australia; (2) University of Wollongong, , Australia
View Abstract | View Presentation

Determination of protein quality assessed by both in vivo and in vitro methodology in soy and cereals
A. FRANCZYK (1), M. Nosworthy (1), G. Medina (1), J. Neufeld (1), Y. Arcand (2), S. Ribéreau (2), J. House (1) (1) University of Manitoba, Winnipeg, MB, Canada; (2) Agriculture and Agri-Food Canada, Food R&D Centre, St-Hyacinthe, QC, Canada
View Abstract | View Presentation

Reduced protein digestibility of heated proso millet flour is prevented in the presence of urea
P. GULATI (1), D. Rose (2) (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A.; (2) University of Nebraska-Lincoln, , U.S.A.
View Abstract | View Presentation

Effect of consuming oat bran mixed in water before a meal on glycemic responses in healthy humans
R. STEINERT (1), K. Prudence (1), R. Duss (1), D. Raederstoff (1), T. Wolever (2) (1) DSM Nutritional Products, , Switzerland; (2) Glycemic Index Laboratories, Inc., Toronto, Ontario, Canada
View Abstract

expand Technical: Researching Health Benefits of Grain and Components: Part 2
Impact of dietary pattern of the fecal donor on in vitro fecal fermentation properties of whole grains and brans
S. BRAHMA (1), D. ROSE (2) (1) University of Nebraska Lincoln, Lincoln, NE, U.S.A.; (2) UNIVERSITY OF NEBRASKA LINCOLN, , U.S.A.
View Abstract | View Presentation

Effect of deflavouring on the in vitro and in vivo protein quality of pea, lentil and faba bean protein concentrates
M. NOSWORTHY (1), A. Franczyk (1), J. Neufeld (1), J. House (1) (1) University of Manitoba, Winnipeg, MB, Canada
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The role of phytate in the antioxidant effect of cereal beta-glucans
Y. WANG (1), N. Maina (1), A. Lampi (1), P. Ekholm (1), T. Sontag-Strohm (1) (1) University of Helsinki, Helsinki, Finland
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Dietary carotenoids of corn fractions do not seem to affect the development of atherosclerotic lesions in LDL-r-KO mice
K. MASISI (1), K. Le (2), N. Ghazzawi (3), T. Paestch (4), T. Beta (1), M. Moghadasian (4) (1) Department of Food Science, University of manitoba, Winnipeg, MB, Canada; (2) Canadian Centre for Agri-Food Research in Health and Medicine, University of Manitoba, Winnipeg, Manitoba, Canada, Winnipeg, MB, Canada; (3) Department of Human Nutritional Sciences, University of Manitoba, Winnippeg, MB, Canada; (4) Department of Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada
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The good side of sprouting
A. MARTI (1), G. Cardone (1), A. Nicolodi (2), L. Quaglia (3), M. Pagani (1) (1) University of Milan, Milan, Italy; (2) BOKU-University of Natural Resources and Life Sciences, Vienna, Austria; (3) Molino Quaglia, , Italy
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In Vivo Digestibility of Cross-Linked Phosphorylated (RS4) Wheat Starch in Ileostomy Subjects
C. MANINGAT (1), J. Lim (2), J. Muir (2), M. Iacovou (2), A. Bogatyrev (2), E. Ly (2), P. Seib (3) (1) MGP Ingredients, Inc., Atchison, KS, U.S.A.; (2) Monash University, , Australia; (3) Kansas State University, Manhattan, KS, U.S.A.
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expand Technical: Rice: From Field to Application
QSorter: A fast and repeatable method for quality inspection and grading of rice
F. Dell'Endice (1) (1) QualySense AG, , Switzerland
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Experimental simulation of cross-flow rice drying: moisture content and milling yield profiles
S. MUKHOPADHYAY (1), T. Siebenmorgen (1) (1) University of Arkansas, Fayetteville, AR, U.S.A.
View Abstract | View Presentation

Effects of cooled storage conditions on milling yields and color properties of parboiled rice
K. WILKES (1), T. Siebenmorgen (1) (1) University of Arkansas, Fayetteville, AR, U.S.A.
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Characterization of temperature and quality profiles of rice dried using microwaves for multiple bed thicknesses
D. SMITH (1), G. Atungulu (2), G. Olatunde (2), S. Sadaka (2) (1) The University of Arkansas, Fayetteville, AR, U.S.A.; (2) The University of Arkansas, , U.S.A.
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One-pass drying of rough rice with 915 mHz industrial microwave vs. degree of milling and milled rice quality
G. ATUNGULU (1), G. Olatunde (2) (1) University of Arkansas, , U.S.A.; (2) University of Arkansas Division of Agriculture, , U.S.A.
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Digestibility and physicochemical properties of rice being parboiled combined with heat moisture treatment
A. YEH (1), K. Cheng (1) (1) National Taiwan Univerity, TAIPEI, Other, Taiwan
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expand Technical: Spectrometric Analysis of Grain Components
Application of NMR-spectroscopy for structural analysis of pseudocereal non-starch polysaccharides
D. WEFERS (1), M. Bunzel (1) (1) Karlsruhe Institute of Technology, Karlsruhe, Germany
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Colorimetric oligosaccharide substrates for the measurement of polysaccharide endo-hydrolases
B. MCCLEARY (1), B. McCleary (1), D. Mangan (1), C. Cornaggia (1), A. Lidova (1) (1) Megazyme International Ireland, Bray, Ireland
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Image analysis for objective measurement of grain defects and foreign material
D. ROBEY (1) (1) FOSS Analytical A/S, Hillerod, Denmark
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Triterpenoid Saponins quantification from Quinoa (Chenopodium Wild) by UV-Vis/GC-MS
I. MEDINA MEZA (1), N. Aluwi (1), S. Saunders (2), G. Ganjyal (1) (1) School of Food Science, Washington State University, Pullman, WA, U.S.A.; (2) 2The Gene and Linda Voiland School of Chemical Engineering and Bioengineering, Washington State University, Pullman, WA, U.S.A.
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A novel approach for structural analysis of high viscouse starch based products during heating
M. SCHIRMER (1), M. Jekle (2), T. Becker (2) (1) Bühler AG, Uzwil, Switzerland; (2) TU München, , Germany
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Quantification of acrylamide in thermally processed products by nuclear magnetic resonance (NMR) spectroscopy
S. NAVROTSKYI (1), D. Rose (2) (1) University of Nebraska-Lincoln, , U.S.A.; (2) University of Nebraska Lincoln, , U.S.A.
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expand The Future of Food – Sustainability and Safety - Food Production and Agriculture
Application of Biotechnology and Modern Approaches in Agriculture
David Hollinrake
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expand The Future of Food – Sustainability and Safety - Future Trends in Food Production
Application of Biologics in Agriculture
Jacob Parnell
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expand The Future of Food – Sustainability and Safety - Safety of Biotechnology
Genetically Engineered Crops: Experiences and Prospects
Fred Gould
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Safety Across All Plant Breeding Technologies
Andrew Roberts
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Crop Biotechnology: A Pivotal Moment for Global Acceptance
Elizabeth Grabau
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expand The New Labeling Regulations for Dietary Fiber: Facts, Challenges and Risks
How will your Label change with regard to DF under the new Regulations?
The Nutrition Facts Label: Updated Regulations for Dietary Fiber
Paula Trumbo
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Measuring dietary fiber under the new regulations: navigating the intact and intrinsic, isolated, or synthetic course
David Plank
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Dietary Fiber: Citizen Petitions, Class Actions and Beyond
George Salmas
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expand Workshop: Developing Our Future Leaders: Bringing Your Best Self to the Table
Key attributes of associate professors hired into academia
R. FLORES (1) (1) University of Nebraska Lincoln, Lincoln, NE, U.S.A.
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Why scientific excellence is not enough as a post-doc
K. SCHERF (1) (1) Deutsche Forschungsanstalt Fur Lebensmittelchemie, Freising, Germany
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Internship Best Practices for Students
D. ORTIZ (1) (1) Kellogg Company, Battle Creek, MI, U.S.A.
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Directing your message
L. BREWER (1) (1) General Mills, , MN, U.S.A.
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