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DisplayTitle On-Demand Technical Sessions
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Week 1 — Consumer Demands
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Fundamental Research: Week 1 — Consumer Demands
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Comparison of the Composition and Structural Properties of Endosperm Depleted Wheat, Rye, Oat, and Maize Bran and their Impact on In Vitro Fermentability
Christophe M. Courtin, Professor, KU Leuven - Laboratory of Food Chemistry and Biochemistry, Leuven, BELGIUM
Effect of Condensed Tannins on Rye and Barley Protein Rheology
Audrey L Girard and Joseph M. Awika, Texas A&M University, College Station, TX
Removal of Starch Granule-Associated Proteins Promotes Enzymatic Hydrolysis of starch Granule
Zhongquan Sui, Shanghai Jiaotong University, Shanghai, CHINA and Harold Corke, Shanghai Jiao Tong University, Shanghai, CHINA
Effects of Genotype, Environment, and Fertilization on Free Asparagine Levels in Canadian Wheat
Yi Xie, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, CANADA, Agriculture and Agri-Food Canada, Winnipeg, CANADA
Impact of Phytic Acid on Functionalities of Dietary Fiber and Plant Proteins: An Overview
Mrs. Yujie Wang, Nestlé Research, Lausanne, SWITZERLAND
Q&A Session
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Applied Research: Week 1 — Consumer Demands
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Altering Rheological Properties and Functionality of Intermediate Wheatgrass (Thinopyrum Intermedium) Flour Via Tempering
Radihika Bharathi, University of Minnesota, Twin Cities, St Paul, MN
Contrasting Impacts of Pre-Harvest Field Sprouting on the Functionality of Bread and Durum Wheats
Kun Wang, Canadian Grain Commission, Winnipeg, MB, CANADA
Influence of Atmospheric-Air cold Plasma Treatment on T-2 and HT-2 Degradation and Quality Parameters of Wheat Grains
Basheer Iqdiam, Department of Agricultural, Food & Nutritional Science, University of Alberta, Edmonton, CANADA
The Relationship Between Wheat Free Asparagine Content and Gluten Strength
Ms. Susane Trevisan, Department of Food and Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, CANADA
Fortification of Baked Goods with Pulses
Lisbeth Kalum, Novozymes, Lyngby, DENMARK and Camilla Varming, Novozymes A/S, Denmark, Bagsvaerd, DENMARK
Q&A Session
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Processing: Week 1 — Consumer Demands
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Evaluation of Milling Methods for Canadian Grown Pulses
Kristin Choo, Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB, CANADA
Effect of Scouring and Moisture Addition of the Quality of Roller Milled Green Lentil Flours
Ms. Lindsey Boyd, Canadian International Grains Institute, Winnipeg, MB, CANADA
Microwave Assisted Extrusion: An Effective Pulse-Based Snack Product Development Tool
Dr. Nasibeh Younessinaki, Post-doctoral fellow, Department of Food and Human Nutritional Sciences, Winnipeg, MB, CANADA
Technical and Economic Viability of Integrating Dry Grind Ethanol Process and Water-Based Anthocyanin Recovery Using Purple Corn
Chinmay Vivek Kurambhatti, University of Illinois Urbana-Champaign, Urbana, IL
Q&A Session
Week 2
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Traceability & Safe Products: Week 2
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An Analytical Modeling Approach for the Risk Assessment and Estimation of the Adventitious Presence of GM Grain in a non-GM Feed Supply Chain
Priyanka Gupta, Iowa State University, Ames, IA
Deoxynivalenol Degradation on Barley by Atmospheric Cold Plasma Treatment
Mr. Ehsan Feizollahi, Universityof Alberta, Edmonton, AB, CANADA
Tracking Residual Activities of Exogenous Amylases in White Bread
Dr. Katharina Scherf, Karlsruhe Institute of Technology (KIT), Karlsruhe, GERMANY
Effect of Modern Breeding on Contents of Amylase/Trypsin-Inhibitors (ATIs)
Dr. Sabrina Geisslitz, Karlsruhe Institute of Technology, Karlsruhe, GERMANY, Peter Koehler, Biotask AG, Esslingen am Neckar, GERMANY
Pasta Production Alters Concentrations and Enantiomer Fractions of Ergot Alkaloids
Sheryl Tittlemier, Grain Research Laboratory, Canadian Grain Commission, Winnipeg, MB, CANADA
Q&A Session
Week 3 — Innovate Faster
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Fundamental Research: Week 3 — Innovate Faster
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Gluten and Zein Interaction: Unravelling the Enigma by Using Spectroscopy Techniques
Azin Sadat, University of Guelph, Guelph, ON, CANADA
Choosing Grains for Better Cookies
Robert G. Gilbert, University of Queensland, Brisbane, AUSTRALIA
Effects of Protein Denaturation and Lipid Removal on Rice Gelatinization and Pasting Properties
Michelle Oppong Siaw, University of Arkansas, Fayetteville, AR
The Role of Proteins and their Mutual Interplay with Lipids and Non-starch Polysaccharides in Determining the Air-Water Interfacial Properties of Wheat and Rye Dough Liquors
Frederik Janssen, KU Leuven, Heverlee, BELGIUM
Structure and Function of Starch Binding Domains
Birte Svensson, Department of Biotechnology and Biomedicine
Q&A Session
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Applied Research: Week 3 — Innovate Faster
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Home Stone Milling: A Heritage Practice for a Stronger Grain Economy
Mr. Paul B. Lebeau, Wolfgang Mock GmbH, Otzberg, GERMANY
Assessing the Technical and Economic Feasibility of Phosphorus Recovery from Corn Dry Grind Plants
Dr. Ankita Juneja, University of Illinois at Urbana Champaign, Savoy, IL
Functional Properties of Canada Western Red Spring Wheat in Relation to the Degree of Pre-Harvest Sprouting in the Field
Carly Isaak, Canadian Grain Commission, Winnipeg, CANADA
Influence of Tempering Condition on Kernel Crush-Response Profile and Quality Traits in Hard Red Spring Wheat
Dr. Jae-Bom Ohm, USDA-ARS, ETSARC, Cereal Crops Research Unit, Fargo, ND
Human Perception of Whole Wheat Flavor
Dr. Alecia M. Kiszonas, PhD, Washington State University, Pullman, WA
Q&A Session
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