|
|
DisplayTitle September-October
Issue 63 (5)
Grains & Pulses
Crispin A. Howitt,1 Philip J. Larkin,1 and Michelle L. Colgrave2 Gluten is a complex mixture of proteins found in wheat (gliadin and glutenins), barley (hordeins), and rye (secalins). For people with celiac disease and the less well-understood non-celiac gluten sensitivity, gluten proteins in cereals are a serious…
DOI: https://doi.org/10.1094/CFW-63-5-0184 PDF Article M. Newberry,1,2 P. Berbezy,3,4 D. Belobrajdic,5,6 S. Chapron,3,7 P. Tabouillot,3,8 A. Regina,1,9 and A. Bird5,10 Poor diet is recognized as a major risk factor that can be modified to prevent the growing prevalence of noncommunicable diseases globally and the deaths attributed to them. Enhancing the nutritional quality of staple foods such as cereals offers…
DOI: https://doi.org/10.1094/CFW-63-5-0188 PDF Article C. A. Patterson,1 L. Malcolmson,2 C. Lukie,3 G. Young,4 P. Hucl,5 and E. Abdel-Aal6 Annual glabrous (hairless hull) canary seed is a new whole grain cereal that received novel food approval from Health Canada and generally recognized as safe (GRAS) status from the U.S. Food and Drug Administration (FDA) in 2015. Glabrous canary seed…
DOI: https://doi.org/10.1094/CFW-63-5-0194 PDF Article M. G. Scanlon,1 S. Thakur,2 R. T. Tyler,3 A. Milani,4 T. Der,5 and J. Paliwal2 The milling process is critical for the creation of value-added ingredients from pulses (grain legumes). In this article, we summarize the outcomes of a comprehensive review of the peer-reviewed literature on the milling of pulses. We identify what is…
DOI: https://doi.org/10.1094/CFW-63-5-0201 PDF Article Christopher P. F. Marinangeli,1,2 Wilfredo D. Mansilla,3 and Anna-Kate Shoveller3 Protein content claims in Canada and the United States are based on the overall quality of the protein in a given food. The purpose of this review is to discuss the current regulatory landscape for protein content claims in North America…
DOI: https://doi.org/10.1094/CFW-63-5-0207 PDF Article
Linda Malcolmson and Mike Sissons In this issue of Cereal Foods World (CFW), we explore what’s new in the breeding and processing of grains and pulses and how these innovations are delivering new consumer benefits.
DOI: https://doi.org/10.1094/CFW-63-5-0183 PDF Article
Heinrich Grausgruber,1,2 Klaus Atzgersdorfer,1,3 and Stefan Böhmdorfer4 Anthocyanins are flavonoid pigments that are responsible for red, purple, and blue colors in diverse organs in a wide array of plants. Anthocyanins also act as antioxidants, for example by scavenging free radicals. In wheat, anthocyanins can be present…
DOI: https://doi.org/10.1094/CFW-63-5-0217 PDF Article Constance Chiremba,1 Albert Vandenberg,2 Judit Smits,3 Anusha Samaranayaka,4 Ricky Lam,5 and Shannon Hood-Niefer5 Nitrogen fixation by faba bean is unparalleled in annual seed crops adapted to cool-season agricultural systems. Cropping systems that include faba bean benefit from lower energy input, resulting in a smaller atmospheric carbon footprint; improved soil…
DOI: https://doi.org/10.1094/CFW-63-5-0221 PDF Article
Raymond Shillito1 The Cartagena Protocol on Biosafety is a supplementary agreement to the Convention on Biological Diversity (CBD), an international treaty governing the movements from one country to another of living modified organisms (LMOs) resulting from modern…
DOI: https://doi.org/10.1094/CFW-63-5-0224 PDF Article
AACC International members each have their own story, and we want to highlight all of their amazing accomplishments. “Spotlights” is a series of individual and institutional member interviews capturing the unique stories of our many volunteers…
DOI: https://doi.org/10.1094/CFW-63-5-0228 PDF Article
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.
DOI: https://doi.org/10.1094/CFW-63-5-0229 PDF Article
|
