Consumer Driven Cereal Innovation: Where Science Meets Industry

Edited by Peter L. Weegels, Christophe M. Courtin, Abdessamad Arrachid, and Marco Silvestri 
AACC  2009  

Softcover  190 pp  ISBN 9781891127618      £72.00
Consumer Driven Cereal Innovation: Where Science Meets Industry is a collection of papers from oral and poster presentations, along with all the abstracts from the first Spring Meeting organized by Cereals & Europe, the European section of AACC International. These proceedings discuss the major innovation challenges the cereal industry is facing to meet consumers' demands and expectations.

Consumers' needs are perhaps best summarized as foods that are safe, healthy, and tasty. This book helps answer tough questions regarding these essential needs. With respect to safety, the cereal industry can already boast of an excellent reputation and a long tradition of safeguarding cereals and their products. But how can one define €healthy€? How does one distinguish between reality and fiction? If the best ways to add health benefits to cereal products are to be determined, the consumer€s palate needs first to be pleased. What are the most cost-effective ways to manufacture grain-based products for safety, health, and palatability? This conference addressed these important questions and this book is the result of the research and insights of many of thise working in grain science today.



Invited Lectures - Papers

  • Consumer Attitudes Towards Healthy Cereal Products
  • Consumer, Cereals and Health: Trends, Fads and Reality
  • Health Benefits of Whole Grain Products

Invited Lectures - Abstracts

  • Futures for the Agri-Industry. Nutrition & Health 2020€A Scenario Example
  • Bringing Cereal Based Foods Back in the Core of People€s Diet
  • Effects of Cereal Foods on Glucose and Insulin Metabolism: A Nutrigenomics Approach
  • Diet, Obesity and Genes in Europe: Diogenes and Other Projects
  • Implications of the New EU Legislation Regarding Health Claims


Consumer Insights and Nutritional Aspects of Innovative Cereal-Based Products

Nutritional and Sensory Quality - Paper

  • (Bio)processing as Tool to Tailor Cereal Flavour

Nutritional and Sensory Quality - Abstracts

  • How to Make Good Dough - Revitalizing Your Product Portfolio by Understanding Consumer Needs
  • Assessment of the Suitability of a Range of Gluten-Free Cereals for Their Potential Use in Gluten-Free Bread
  • Effect of Lactic Acid Fermentation of Barley Whole Meal Flour on Carbohydrate Composition, Anti-Nutritional Factors and Digestibility
  • Structure-Property Relations for Starch: Characterization and Nutrition
  • Fructans in Durum Wheat: An Opportunity for Functional Foods

Physiology - Abstracts

  • In Vivo Digestive Starch Characteristics and Postprandial Glucose Kinetics of Wholemeal Wheat Bread
  • The Role of Novel Cellulose Dietary Fibers in Controlling Tissue Lipid Levels in High-Fat Fed Hamsters
  • Whole-Grain and Refined Wheat Flours Show Distinct Metabolic Profiles in Rats as Assessed by 1H NMR-Based Metabonomic Approach

Regulation and Functional Nutrients - Papers

  • Wheat Flour Associated Xylanases Affect the AX Population in Dough
  • Variation in Rheological Properties of Dough Enriched in Untreated and Treated
  • Dietary Fiber Rich Cereal Fractions
  • The EU Nutrition and Health Claim Regulation € Impact on Cereal R&D

Regulation and Functional Nutrients - Abstracts

  • Functional Oat Fractions for Healthy and Tasty Products
  • Insight in the Anti-Staling Properties of a Maltogenic Amylase During Bread Making
  • Addition of Bread Wheat Semolina to Flour Leads to Preservation of Starch
  • Granular Structure During Bread Making

How to Make a Healthy, High Fibre Bread with Excellent Taste: Methodology - Paper

  • A Rapid Quantitative Acoustic Technique to Screen for DON in Grain

How to Make a Healthy, High Fibre Bread with Excellent Taste: Methodology - Abstract

  • Developments in the Measurement of Dietary Fibre, Available Carbohydrates and Other Components Affecting Food Quality

How to Make a Healthy, High Fibre Bread with Excellent Taste: Methodology - Poster presentations

  • The Wheat Bugs (Insecta Heteroptera) in Spanish Wheat Samples, and Their Effect on Flour Rheological Quality
  • Comparison of Predictions of Baking Volume Using Large Deformation Rheological
  • Properties: Dough Inflation System, Kieffer Dough Extensibility System and 2g Mixograph
  • Effect of the Sowing Date on Physicochemical and Functional Properties of Native Starches Extracted from European Soft Wheat (Triticum aestivum L.)
  • Reducing and Cross-Linking Wheat Seed Storage Proteins with Thioredoxin
  • Mechanism of Gliadin-Glutenin Linking During Bread Baking
  • Quality Evaluation and High Throughput Analysis of Aromatic Italian Rice Varieties Through HS-SPME/GC-MS Analysis
  • Separation of Protein Subunits in Irish Wheat Flours Using Microfluidic
  • Technology to Determine Quality and Potential End-Uses of Individual Flours
  • Study of Gluten Network Development in Mixed Batter Dough: Structural and Biochemical Modifications
  • Optimization of Extrusion Cooking Parameters for Main Commercial Pulse Legumes
  • Compositional and Technological Changes of Wheat During Germination
  • Cereal Proteomics: Interactions of Transglutaminase and Buckwheat Proteins
  • Quantitation of the Dilatancy of Different Starches: Effects on the Water Holding Capacity, the Techno-Functional Properties of Wheat Dough
  • Effect of Growth Temperature on Viscosity of Soluble Barley Beta-Glucan
  • Build-Up of Gluten Proteins During Grain Filling: The Influence of Environmental Factors
  • Influence of Temperature and Relative Humidity on the Mechanical Properties and Grinding Behaviour of Wheat Bran
  • Gelatinization and Retro-Gradation Properties of Acetylated Corn Starch Studied by DSC
  • Xylanase Inhibitors Bind to Polysaccharides
  • Effects of Genotype, Harvest Year, Genotype-by-Harvest Year Interactions and Agronomic Factors on the Variability of Wheat Associated Xylanases
  • Raman Analysis of Ferulate Content in Wheat Arabinoxylans
  • Investigation of Barley Protein Concentrate, Isolates and Hydrolysate by Gel Filtration Chromatography
  • Reverse Engineering Approach on Cereal Food Foams Processing and Behaviour: A Knowledge Management Approach
  • Comparison of the Methods Used for the Estimation of Damaged Starch in Wheat Flour Samples
  • French Bread as Source of Dietary Fibres
  • Behaviour of Carotenoids and Tocopherols Originating from Corn in the Process of Production of Corn Oil and Corn Semolina
  • The Content of Vitamin E in Organic Wheat- and Spelt Flour Depending on the Type of Grinding
  • Structural Analysis of Exopolysaccharides Produced by Sourdough Related Microbes
  • MONIQA€A New EU-Project Towards the Harmonization of Analytical Methods for Monitoring Food Quality and Safety in the Food Supply Chain


Better Processes for Better Nutrition - Papers

  • A New Kneading Process with Oxygen-Enriched Water
  • Development of New Dry Fractionation Processes of Wheat Grain to Address
  • Consumers' Demand for Healthy Foods and Ingredients

Better Processes for Better Nutrition - Abstracts

  • Pre-Fermented Frozen Dough. Impact of Pre-Fermentation on Baking Performance
  • Controlling Oat Flake Quality to Meet Customer Needs
  • Technology of Drinkable Pro-Biotic Cereal Suspensions (Smoothies)

Bioactive Ingredients - Papers

  • Application of Extruded Wheat Bran for Added-Value Bread Production
  • Leveraging Fiber Characteristics to Functionally Improve Food Products

Bioactive Ingredients - Abstracts

  • A New Healthy and Functional Ingredient
  • Flax: A Versatile Nutritional Ingredient

Product Texture and Quality - Papers

  • The Oxygreen€ Process, a New Tool for Global Improvement of Whole Wheat Grain and of All Products from Wheat Grain Milling Water Migration and Molecular Mobility in Cakes During Storage: An NMR Investigation

Product Texture and Quality - Abstracts

  • Interfacial Properties of Dough Liquor from Lipase Modified Dough
  • Impact of Parboiling on the Maillard Reaction in Long-Grain Rice
  • Towards a Decision Support Tool for French Bread Making: Qualitative Representation and Expert-System Shell for Mixing

Shelf Life - Abstracts

  • Antifungal Activity of Sourdough and Potential to Reduce the Level of Calcium Propionate in Wheat Bread
  • Ingredients for Improving Frozen Bakery Products - An Application Which Meets Consumer and Market Needs

Toxicology - Paper

  • Asparagine Concentration and Acrylamide Formation Potential in Wheat Flour as Affected by Sulfur Fertilization

Toxicology - Abstract

  • Pesticide Residues in Post Harvest Treated Wheat, Barley and Their Products

Toxicology - Posters

  • Can You Mix Hot Dough?
  • Bread Dough Modification Related to Exogenous Phospholipases Usage
  • Wheat Protein for Lipid Management
  • Effect of Flour Type on Cake Volume and Cookie Diameter Evaluated Dynamically During Baking
  • The Effects of Different Mixing Processes on Dough Rheology and Bread Loaf Attributes
  • Influence of Nitrogen Fertilizer Treatments on Soft Wheat Starch Characteristics
  • Study of the Frozen Part-Baked Bread Odour
  • Automation of Methods for Cereal Qualification: Development and Validation of Macro- and Micro-Scale Sedimentation-Tests
  • Isolation and Characterization of Aleurone from Wheat Bran
  • Optimization of a Ripening Chamber Including Energy Recovery: Innovative Possibilities for the Ripening Control
  • Business Informing Science and Science Informing Business for the Benefit of Improved Customer Health
  • Extrusion Cooking: A Comparison of the Effect of Vegetable Oils from Different Sources on Wheat Starch Extrusion Behaviour
  • Fractionation and Characterisation of Protein Hydrolysates Produced by Enzymic Hydrolysis of Brewers' Spent Grain
  • Functional Properties of Resistant Starch Preparations Formed by Acid Hydrolysis and Heat Treatment
  • Valorisation in Bread of Dietary Fibres from By-Products of the Agro-Industries
  • Mathematical Description of Wheat Cultivar Quality
  • Effects of Dietary Protein from Japanese and Proso Millets on Plasma Levels of Lipids, Glucose, Insulin and Adiponectin in Type 2 Diabetic Mice
  • Fundamental Studies on the Reduction of Salt in Wheat Bread
  • Fundamental Studies on the High Pressure Treatment of Oat Doughs
  • Fundamental Studies on the Impact of Emulsifiers and Dough Improvers on Gluten-Free Bread Quality
  • Protein Content: Not an Unambiguous Concept for the Effect on Baking Quality of Wheat
  • Oxidative Enzymes: New Tools for Bread Making
  • Flour Quality Determination Using a Controlled Benchtop Performance Method in a Model Pizza Dough System
  • Evaluation of Hard Red Spring Wheat Quality with Mixolab
  • Development of Methods for Real Time PCR Quantification of Triticum durum Sourdoughs Microflora
  • Influence of Wheat Starch Modification on Bread Staling
  • New Rapid Glycemic TNO Index Method (GTI) for Prediction of Glycemic Index and Measurement of Carbohydrate Digestibility
  • Extruded Cereals with Added Value by Using Pre-Biotic Inulin

Author Index

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American Association of Cereal Chemists : cereals : food & beverage products : food science

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