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2013 Annual Meeting Presentations

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

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

Characterization and Functionality of Small Molecules

Young Scientist Research Award - (Metabolic profiling in cereals: Analysis of secondary metabolites in wheat using LC-QTOF/MS) S. SIMSEK (1). (1) North Dakota State University, Fargo, ND, U.S.A. View Abstract | View Presentation

Conversations that Matter....on the Issue of Gluten Free Products

Wheat avoidance, gluten diagnostics, and novel gluten-free foods M. K. MORELL (1), G. Tanner (2), C. Howitt (2), M. Blundell (2), M. Colgrave (3), H. Goswami (3), D. Topping (4), S. Golley (4), N. Corsini (4), P. Mohr (4). (1) CSIRO, Canberra, Australia; (2) CSIRO Food Futures Flagship, Canberra, Australia; (3) CSIRO Food Futures Flagship, Brisbane, Australia; (4) CSIRO Food Futures Flagship, Adelaide, Australia View Abstract | View Presentation

On the viscoelastic mechanisms in cereal proteins: How can we use structural models on gluten viscoelasticity to functionalize non-gluten proteins? M. Fevzioglu (1), O. H. Campanella (1), B. R. HAMAKER (1). (1) Purdue University, West Lafayette, IN, U.S.A. View Abstract | View Presentation

A study to investigate the attitude of non-coeliac consumers towards gluten free products D. Eden (1), V. STOJCESKA (1). (1) Manchester Metropolitan University, Manchester, United Kingdom View Abstract | View Presentation

Conversations that Matter....on the Measurement of Dietary Fiber

An integrated procedure for the measurement of total dietary fiber—Challenges and updates B. MCCLEARY (1). (1) Megazyme International Ireland Ltd., Bray, Ireland View Abstract | View Presentation

Impact of adding a second amyloglucosidase digestion to AACCI 32-45.01 (Total Dietary Fiber, Codex Alimentarius Definition) on fiber claims for rice products W. PARK (1). (1) Texas A&M University, College Station, TX, U.S.A. View Abstract | View Presentation

Conversations that Matter....on the Perception of Whole Grain Foods

Impact of wheat color and flour particle size on the sensory properties and adult hedonic scores of whole wheat breads E. A. URIYO (1), S. M. Jervis (2), M. G. Jervis (2), B. Guthrie (3), G. Guo (4), J. Longshore (5). (1) Cargill - Horizon Milling, Victoria, MN, U.S.A.; (2) North Carolina State University, Raleigh, NC, U.S.A.; (3) Cargill Global Food Research, Wayzata, MN, U.S.A.; (4) Horizon Milling, LLC - a Cargill JV, Minnetonka, MN, U.S.A.; (5) Cargill, Wayzata, MN, U.S.A. View Abstract | View Presentation

Exploratory kids’ perspectives of whole wheat bread M. Jervis (1), S. Jervis (1), M. Drake (1), G. GUO (2), B. D. Guthrie (3), E. A. Uriyo (4), R. Ostrander (2), J. Longshore (5). (1) NCSU, Raleigh, NC, U.S.A.; (2) Horizon Milling, Minnetonka, MN, U.S.A.; (3) Cargill Global Food Research, Wayzata, MN, U.S.A.; (4) Horizon Milling, Wayzata, MN, U.S.A.; (5) Cargill Corporate Affairs, Wayzata, MN, U.S.A. View Abstract | View Presentation

Gluten and Flour Functionality

Effect of flour aging on oxidative gelation and absorption characteristics of soft-wheat flour J. E. MATTSON (1), O. Miranda-Garcia (1), A. S. Ross (1), T. Kongraksawech (1), A. D. Bettge (2). (1) Oregon State University, Corvallis, OR, U.S.A.; (2) ADB Wheat Consulting, Moscow, ID, U.S.A. View Abstract | View Presentation

Visualization of gluten, starch, and butter in pie pastry by fluorescence fingerprint imaging M. KOKAWA (1), J. Sugiyama (2), M. Tsuta (2), K. Fujita (2), M. Yoshimura (2), M. Shibata (2), T. Araki (1), H. Nabetani (2). (1) The University of Tokyo, Tokyo, Japan; (2) National Food Research Institute, National Agriculture and Food Research Organization, Tsukuba, Japan View Abstract | View Presentation

Gluten Characterization and Interactions

The expression of gluten proteins measured by SE-HPLC and different mass spectrometer analyses following abiotic stress treatments M. T. LABUSCHAGNE (1), A. van Biljon (1). (1) University of the Free State, Bloemfontein, South Africa View Abstract | View Presentation

Improved identification of wheat prolamins through alkylation of cysteine residues and peptide-based mass spectrometry I. ROMBOUTS (1), B. Lagrain (1), M. Brunnbauer (2), J. A. Delcour (1), P. Koehler (2). (1) KU Leuven, Leuven, Belgium; (2) TU Munich, Freising, Germany View Abstract | View Presentation

Comparison of solvent extraction methods for analysis of wheat flour lipids and how lipid classes are changed by aging N. B. GHAHNAVIEHEI (1). (1) University of Nottingham, Leicestershire, United Kingdom View Abstract | View Presentation

Impact of Cell Wall Components on Health

Thomas Burr Osborne Medal Award - (New technologies in cereal chemistry and related industries: From biochemistry to genome sequences) G. B. FINCHER (1). (1) University of Adelaide, Glen Osmond, Australia View Abstract | View Presentation

Developing a cholesterol-lowering bread based on oat beta-glucan fibre M. LYLY (1). (1) VAASAN Group, Espoo, Finland View Abstract | View Presentation

New Techniques to Analyze Microstructures

Edith Christensen Award for Outstanding Contributions in Analytical Methodology - (The long journey of spectroscopic methods in cereals analysis, from moisture to the intangible) S. R. DELWICHE (1). (1) USDA ARS, Beltsville, MD, U.S.A. View Abstract | View Presentation

The structure and chemical composition of plant tissues revealed by high resolution attenuated total internal reflectance imaging F. J. WARREN (1), C. H. Edwards (2), B. B. Perston (3), G. Mandalari (4), P. G. Royall (2), P. J. Butterworth (2), K. W. Waldron (4), P. R. Ellis (2). (1) University of Queensland, Brisbane, Australia; (2) King's College London, London, United Kingdom; (3) PerkinElmer, Beaconsfield, United Kingdom; (4) Institute of Food Research, Norwich, United Kingdom View Abstract | View Presentation

Predicting rheological behavior of wheat dough based on machine learning and front-face fluorescence spectroscopy on wheat flour L. Rhazi (1), J. P. Bonhoure (1), T. Aussenac (1), L. LAKHAL (1). (1) Institut Polytechnique LaSalle Beauvais, Beauvais, France View Abstract | View Presentation

Combined sound and force measurements to assess crispness of food products S. P. PENSON (1), H. Metcalfe (1), M. C. Poole (1). (1) Campden BRI, Chipping Campden, United Kingdom View Abstract | View Presentation

Polysaccharides Digestion and Fermentation

Alsberg-French-Schoch Memorial Award - The intricacies of starch digestion and a view towards quality and health benefit B. R. HAMAKER (1). (1) Purdue University, West Lafayette, IN, U.S.A. View Abstract | View Presentation

Science Cafe: Cereal Food Processing: What Are the Benefits?

Benefits and challenges of food processing R. A. FLORES (1). (1) University of Nebraska Lincoln, Lincoln, NE, U.S.A. View Abstract | View Presentation

Structure of cereal foods: Impact on health outcomes K. S. POUTANEN (1). (1) VTT, Espoo, Finland View Abstract | View Presentation

Processing to enhance ingredient functionality of whole grains J. L. CASPER (1), S. M. Finnie (2), J. Turner (3). (1) Cargill Horizon Milling, Plymouth, MN, U.S.A.; (2) Cargill, Inc., Plymouth, MN, U.S.A.; (3) Cargill Horizon Milling, Minnetonka, MN, U.S.A. View Abstract | View Presentation

Science Cafe: Conflict of Interest in Science: Myth or Reality?

Contract research organization perspective C. COOK (1). (1) Biofortis Clinical Research, Addison, IL, U.S.A. View Abstract | View Presentation

Industry perspective S. JONNALAGADDA (1). (1) General Mills, Inc., Golden Valley, MN, U.S.A. View Abstract | View Presentation

Advancing science through public-private partnerships: Key to success J. SLAVIN (1). (1) University of Minnesota, St. Paul, MN, U.S.A. View Abstract | View Presentation

Science Cafe: Leveraging Innovation and Cost Management for Profitability

Leveraging continuous improvement for cost management, profitability and innovation L. MURRAY (1). (1) Bunge North America, St. Louis, MO, U.S.A. View Abstract | View Presentation

Using Lean Six Sigma to improve profitability in the food industry K. M. GARDNER (1). (1) Ingredion, Saline, MI, U.S.A. View Abstract | View Presentation

Challenges and opportunities in improving profitability by managing costs and innovation T. S. COGSWELL (1). (1) BakerCogs, Inc., Overland Park, KS, U.S.A. View Abstract | View Presentation

Challenges and opportunities in leveraging innovation to improve profitability J. BARTA (1). (1) General Mills, Inc., Minneapolis, MN, U.S.A. View Abstract | View Presentation

Special: The New Generation of Professionals: Opportunities and Challenges in Transitioning from School to Work

How NDSU prepares students to be productive professionals in the food industry C. HALL (1). (1) North Dakota State University, Fargo, ND, U.S.A. View Abstract | View Presentation

Opportunities for professionals in the cereal science and bakery industry D. M. HAYMAN (1). (1) Kellogg Company, Battle Creek, MI, U.S.A. View Abstract | View Presentation

Opportunities for professionals in the food industry E. A. ARNDT (1). (1) ConAgra Foods, Inc., Omaha, NE, U.S.A. View Abstract | View Presentation

Interviewing dos and don’ts for young professionals & the ins and outs of negotiating your first salary! T. S. COGSWELL (1). (1) BakerCogs, Inc., Overland Park, KS, U.S.A. View Abstract | View Presentation

A post-doc’s expectations in transitioning from academia to industry J. E. BOCK (1). (1) University of Guelph, Guelph, ON, Canada View Abstract | View Presentation

A student’s expectations in transitioning from school to work A. GOLDSTEIN (1). (1) University of Guelph, Guelph, ON, Canada View Abstract | View Presentation

Special: Whole Grains, from Evolution to Revolution

Trends in whole grains and market development C. W. HARRIMAN (1). (1) Oldways / The Whole Grains Council, Boston, MA, U.S.A. View Abstract | View Presentation

Regulatory update: Whole grains L. SANDERS (1). (1) American Bakers Association, Washington, DC, U.S.A. View Abstract | View Presentation

Supply and demand—Can we sustain the whole grain market? Milling operation redesign to deliver whole grains C. L. MILLER (1). (1) Kansas State University, Manhattan, KS, U.S.A. View Abstract | View Presentation

Challenges for developing whole grain baked goods—Impact of flour shelf life on baking quality, performance, and sensory E. A. ARNDT (1). (1) ConAgra Foods, Inc., Omaha, NE, U.S.A. View Abstract | View Presentation

Standard methods for whole wheat flour evaluation A. D. BETTGE (1), S. M. Finnie (2). (1) ADB Wheat Consulting, Moscow, ID, U.S.A.; (2) Cargill, Inc., Plymouth, MN, U.S.A. View Abstract | View Presentation

Starch Structure and Digestion

Genotype and environment influences on the amylolytic breakdown of wheat starch L. COPELAND (1), M. T. Nhan (2). (1) Faculty of Agriculture and Environment, University of Sydney, Sydney, Australia; (2) College of Agriculture & Applied Biology, Cantho University, Cantho, Vietnam View Abstract | View Presentation

The structure of the starch granule affects cereal grain germination A. BLENNOW (1), S. S. Shaik (1), M. Carciofi (1), K. H. Hebelstrup (2), H. J. Martens (1). (1) University of Copenhagen, Frederiksberg C, Denmark; (2) Aarhus University, Flakkebjerg, Denmark View Abstract | View Presentation

Effects of the amount and type of fatty acid on the in-vitro starch digestibility and expected glycemic index of millet starch G. A. ANNOR (1), M. Marcone (1), M. Corredig (1), E. Bertoft (1), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada View Abstract | View Presentation

Retrogradation of dextrins during in vitro digestion of native starch granules J. HASJIM (1), A. Teng (1), K. Wang (1), T. Witt (1). (1) The University of Queensland, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, Brisbane, Australia View Abstract | View Presentation

Starch Structure and Processing

The Cinderella of starch structure: Amylose fine structure and functional properties of starch-containing foods R. G. GILBERT (1), A. C. Wu (1), K. Wang (1), F. J. Warren (1), F. Vilaplana (2). (1) University of Queensland, Brisbane, QLD, Australia; (2) KTH Biotechnology, Stockholm, Sweden View Abstract | View Presentation

Studies on Rice

Effect of nitrogen application on the physicochemical properties of selected rice varieties R. BRYANT (1), K. Yeater (2), A. McClung (1). (1) Dale Bumpers National Rice Research Center, Stuttgart, AR, U.S.A.; (2) USDA ARS, Southern Plains Area, College Station, TX, U.S.A. View Abstract | View Presentation

Symposium: Ancient and Alternative Grains: Nutritional and Functional Benefits for Product Development

Fiber and nutrient profiles of ancient grains and their effect on health J. M. JONES (1). (1) Dept. of Family, Consumer & Nutritional Sci., St. Catherine University, Arden Hills, MN, U.S.A. View Abstract | View Presentation

Janus and Argus: Multiple and opposite aspects of non-gluten proteins in ancient grains F. BONOMI (1), A. Barbiroli (1), S. Iametti (1), M. Marengo (1), A. Marti (1), M. Miriani (1), A. Pagani (1). (1) DeFENS, University of Milan, Milan, Italy View Abstract | View Presentation

Einkorn: A potential candidate for developing high-lutein wheat E. S. ABDEL-AAL (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada View Abstract | View Presentation

An obliging ancient grain: Sorghum D. AUSTIN (1). (1) Novozymes NA, Franklinton, NC, U.S.A. View Abstract | View Presentation

Symposium: Antioxidants in Grains and Health: Is There a Linkage?

In vitro antioxidant assays: Are they relevant? D. HUANG (1). (1) Food Science and Technology Program, National University of Singapore, Singapore View Abstract | View Presentation

Diet antioxidant capacity: Relationship to oxidative stress and health R. L. PRIOR (1). (1) University of Arkansas, Searcy, AR, U.S.A. View Abstract | View Presentation

Food regulations regarding antioxidants and health S. JONNALAGADDA (1). (1) General Mills Bell Institute of Health and Nutrition, Golden Valley, MN, U.S.A. View Abstract | View Presentation

Symposium: Best Student Research Paper Competition

Selection of hard spring and winter wheat with no polyphenol oxidase activity S. M. HYSTAD (1). (1) Montana State University, Bozeman, MT, U.S.A. View Abstract | View Presentation

Modulating state transition and mechanical properties of viscoelastic resins from maize zein through interactions with plasticizers and co-proteins D. P. ERICKSON (1), S. Renzetti (2), A. Jurgens (2), O. H. Campanella (1), B. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.; (2) TNO Functional Ingredients Expertise Group, Zeist, Netherlands View Abstract | View Presentation

Improving the nutritional quality of pasta: Rheological studies on pasta dough with nontraditional ingredients E. DE LA PEÑA (1), B. K. Patel (2), O. H. Campanella (2), F. A. Manthey (1). (1) North Dakota State University, Fargo, ND, U.S.A.; (2) Purdue University, West Lafayette, IN, U.S.A. View Abstract | View Presentation

Symposium: Bioactive Components of Grains: Health Benefits, Effects of Processing, and Bioavailability

Whole-grain food structure, phytochemical bioavailability and potential health effects: From a reductionist to a holistic approach A. FARDET (1). (1) INRA, Clermont-Ferrand-Theix, NM, France View Abstract | View Presentation

Symposium: Designing Safe Grain-Based Food Products

Food safety: An integral part of product development D. MCINTYRE (1). (1) Cargill, Inc., Wayzata, MN, U.S.A. View Abstract | View Presentation

How to address microbiological safety concerns of high risk ingredients J. D. MEYER (1). (1) Covance Laboratories, Inc., Monona, WI, U.S.A. View Abstract | View Presentation

Processing and its key role in assuring safety A. BIANCHINI (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A. View Abstract | View Presentation

Symposium: Food Safety in the Global Supply Chain: Facts vs. Myths

GMOs: Are they a regulatory or food safety issue? R. E. GOODMAN (1). (1) University of Nebraska-Lincoln, Lincoln, NE, U.S.A. View Abstract | View Presentation

Symposium: Grain Processing: Impacts of Grain Flows, Sustainability, and Grain Production Goals on Ingredient Costs and Food Aid

Sustainability from grains to ingredients B. DIETRICH (1). (1) Bunge, St. Louis, MO, U.S.A. View Abstract | View Presentation

Perspectives on the future of corn feedstocks S. PETERSEN (1). (1) Monsanto Company, Chelsea, IA, U.S.A. View Abstract | View Presentation

The evolving quality of U.S. food aid—New formulations of fortified blended foods Q. W. JOHNSON (1). (1) Quican Inc., Rockwood, ON, Canada View Abstract | View Presentation

Tracing the food aid supply chain P. B. GREEN (1). (1) North American Millers' Association, Washington, DC, U.S.A. View Abstract | View Presentation

Symposium: Overview of Health Risks Associated with Acrylamide and Mitigation Strategies in Carbohydrate-Rich Foods

Acrylamide: Health issues and resulting international attention D. R. LINEBACK (1). (1) JIFSAN/University of Maryland, College Park, MD, U.S.A. View Abstract | View Presentation

Mechanisms of acrylamide and acrylamide adduct formation M. Granvogl (1), P. KOEHLER (2), P. Schieberle (2). (1) Chair for Food Chemistry, Technische Universität München, Freising, Germany; (2) German Research Center for Food Chemistry, Leibniz Institute, Freising, Germany View Abstract | View Presentation

Symposium: Pulses as Complementary Ingredients in Cereal-Based Products

Opportunities to capitalize on pulse protein quality J. D. HOUSE (1). (1) Dept. Human Nutritional Sciences, University of Manitoba, Winnipeg, MB, Canada View Abstract | View Presentation

Understanding the impact of pulse flour properties on product quality L. Bourré (1), H. D. MASKUS (1), L. Malcolmson (1), Y. Supeene (1), E. Assefaw (1). (1) Canadian International Grains Institute, Winnipeg, MB, Canada View Abstract | View Presentation

Applications of pulses as gluten-free ingredients L. MALCOLMSON (1), C. Peterson (2). (1) LM Food Solutions, Winnipeg, MB, Canada; (2) SunOpta Ingredients Group, Edina, MN, U.S.A. View Abstract | View Presentation

Symposium: Recent Advances in Starch Research

Synchrotron spectro-imaging of starch structure and properties A. BULEON (1). (1) INRA, National French Research Institute for Agriculture, Nantes, France View Abstract | View Presentation

How is the assembly of crystalline lamella influenced by the molecular structure of amylopectin? V. VAMADEVAN (1), E. Bertoft (1), K. Seetharaman (1). (1) University of Guelph, Guelph, ON, Canada View Abstract | View Presentation

On the gelatinisation and gelation of aqueous starch suspensions: Molecular, nanomorphological, and mechanistic aspects B. GODERIS (1), S. Gomand (1), J. Putseys (1), C. J. Gommes (1), P. Van Puyvelde (1), J. A. Delcour (2). (1) Katholieke Universiteit Leuven, Leuven, Belgium; (2) Katholieke Universiteit Leuven, Heverlee, Belgium View Abstract | View Presentation

Symposium: Role of Extrusion in Improving Nutritional Profiles of Cereal Foods

Influence of extrusion on the health benefits of soluble fibre in oat cereal products S. M. TOSH (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada View Abstract | View Presentation

Symposium: Technologies & Issues for Rice Quality Determination

U.S. rice industry—Quality issues and potential solutions S. LINSCOMBE (1). (1) LSU AgCenter Rice Research Station, Rayne, LA, U.S.A. View Abstract | View Presentation

California rice—Capturing quality K. S. MCKENZIE (1), V. C. Andaya (1), F. Jodari (1), S. O. Samonte (1). (1) Rice Experiment Station, California Cooperative Rice Research Foundation, Biggs, CA, U.S.A. View Abstract | View Presentation

Weighing arsenic and other risks with the nutritional benefits of rice J. M. JONES (1). (1) Dept. of Family, Consumer & Nutritional Sci., St. Catherine University, Arden Hills, MN, U.S.A. View Abstract | View Presentation

Symposium: Value-Added Processing of Oats and Barley

Oats—It’s not just for breakfast anymore: New products from oats P. J. WHALEN (1). (1) Oat Tech Incorporated, Rapid City, SD, U.S.A. View Abstract | View Presentation

Strategies to minimize the challenges attributed to oat and barley cereal beta-glucan utilization T. VASANTHAN (1). (1) University of Alberta, Edmonton, AB, Canada View Abstract | View Presentation

Barley protein microparticles as nutraceutical delivery systems L. CHEN (1). (1) University of Alberta, Edmonton, AB, Canada View Abstract | View Presentation

Effect of processing on physicochemical properties and efficacy of oat and barley beta-glucan N. AMES (1), S. Tosh (2). (1) Agriculture & Agri-Food Canada, Winnipeg, MB, Canada; (2) Agriculture & Agri-Food Canada, Guelph, ON, Canada View Abstract | View Presentation

Symposium: Wheat Improvement in the 21st Century

Wheat breeding: Past, present, and future B. F. CARVER (1). (1) Oklahoma State University, Stillwater, OK, U.S.A. View Abstract | View Presentation

Wheat genomics for grain quality improvement R. J. HENRY (1). (1) University of Queensland, Brisbane, Australia View Abstract | View Presentation

Increasing resistant starch in wheat using TILLING B. HAZARD (1), X. Zhang (1), P. Colasuonno (2), C. Uauy (3), D. Beckles (1), J. Dubcovsky (1). (1) University of California Davis - Department of Plant Sciences, Davis, CA, U.S.A.; (2) Dep. of Genetics and Plant Breeding, University of Bari, Bari, Italy; (3) Dep. of Crop Genetics, John Innes Centre, Norwich, United Kingdom View Abstract | View Presentation

The changing wheat breeding industry E. SOUZA (1). (1) Bayer CropScience, Lincoln, NE, U.S.A. View Abstract | View Presentation