Issue 63 (4)
Clyde Don,1 Paul Verbruggen,2 and Ben Kop2
It is hard to imagine a world without snack and convenience foods, as these foods have been key sales drivers in the food industry for decades. Future trends indicate that eating on the go, replacing meals with snacks, and minimizing meal preparation...
Ingrid Van Haesendonck,1 Geertrui Bosmans,1 Charles Galliher,2 Kristof Brijs,3 and Jan A. Delcour3
To create a layer cake, a high-ratio cake formula is used. The production of a high-ratio cake with acceptable volume, fine and homogenous crumb structure, and firm, resilient, and moist crumb typically requires use of chlorinated or bleached flour...
How has obesity become such a global epidemic? Gaining weight results from an imbalance between energy intake and energy expenditure. Development of processed foodstuffs that contain fewer calories could potentially reduce the amount of calories...
Nore Struyf, Joran Verspreet, and Christophe M. Courtin1
Patients suffering from irritable bowel syndrome (IBS) should follow a very strict diet that is low in fermentable oligo-, di-, and monosaccharides and polyols (FODMAPs), which are small, osmotically active molecules that are poorly absorbed in the...
A. A. C. M. Oudhuis1 and P. L. Buwalda2
In recent decades, the role of starch in foods has expanded from that of an energy source to a food texturizer, and, most recently, to a health-promoting ingredient. The texture of a food depends on the properties of the starches present, as well as...
Effie Viguiliouk,1,2 Stephanie K. Nishi,1,2 Thomas M. S. Wolever,1–4 and John L. Sievenpiper1–5
The glycemic index (GI) is a measure of carbohydrate quality that is supported by many international health organizations for the management of chronic diseases and is included on food labels in several different countries to help consumers make...
Julie M. Jones1
Glycemic index (GI) and glycemic load (GL) were proposed in the 1980s as ways to measure carbohydrate quality. Despite extensive research, findings published in the literature are inconsistent with respect to most health outcomes.
This year, attendees will have a unique opportunity to connect with leaders from academia, government, and industry in a highly targeted, themed format. AACC International’s annual meeting will take place in London for the first time, and the schedule...
The AACCI European Section (Cereals&Europe [C&E]) journeyed from the Mediterranean city of Thessaloniki, Greece, to the European “Phoenix city,” Warsaw, Poland, where the 17th European Young Cereal Scientists and Technologists Workshop was hosted...
Thank you to all our corporate members, who contribute their knowledge, expertise, and professional involvement to ensure the continued strength of the association and to promote excellence in cereal grain science worldwide.