The primary roles of carbohydrates in the diet are to provide energy to all cells in the body and to provide dietary fiber. It is recommended that adults consume 45–65% of their calories from carbohydrates and that young children obtain a higher...

To understand the contribution of dietary fiber to carbohydrate quality, it is useful to examine the definition of dietary fiber, how that definition has evolved, and what is currently accepted in recommendations for fiber intake by humans.

Cereals are staple foods in the diet of many populations, and they are essential sources of carbohydrate energy, protein, dietary fiber, and numerous phytochemicals and micronutrients. Retaining all of these components in the form of whole grains and...

Dietary sugars are mono- and disaccharides that are naturally present in fruits, vegetables, and natural syrups or are added to foods as refined sucrose or high-fructose corn syrup. Dietary sugars are absorbed in the bloodstream...

This issue of Cereal Foods World (CFW) explores Carb Q from a range of perspectives and tries to clear-up misconceptions about dietary carbohydrates and their varied roles in diet and health. Thought-provoking scientific reviews from leading...

Cereal polysaccharides, which can be divided into starch and nonstarch polysaccharides, are an important source of energy and dietary fiber in the human diet. From an energy perspective, starch is poorly digested in its native form.

Public perception and consumer opinions are major drivers of shifts in dietary trends, as has been demonstrated most recently by the increased attention paid by consumers to low-carbohydrate eating patterns and concerns about added sugars.

These abstracts summarize opposing points-of-view in the debate on glycemic index and glycemic load and their role in building healthy diets. The full articles will be published in the July-August 2018 issue of Cereal Foods World.

Yellow alkaline noodles (YAN), referred to as “ramen” noodles in Japan, represent more than 40% of all noodles manufactured in Japan. YAN are typically made from flour, water, salt, and alkaline salts and are very popular in Japan, Korea, China, and...

How does a scientist explain something that is not clearly defined? “Shelf life” has been used as an undefined vocabulary term since the beginning of food production. Today the food industry still struggles with the terminology and whether it is a...

“Spotlights” is a series of individual and institutional interviews capturing the unique stories of our many volunteers and their journeys with AACCI.

October 21–23, over the course of three science-packed days, speakers will convene in London, U.K., for Cereals & Grains 18, and provide their takes on cereal grain science from field to fork. Themes will include sustainability from gene to field, safe...

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.