Table Of Content

CUMULATIVE INDEX CEREAL FOODS WORLD® Volume 45 Author Index Adams, J. F., 75 Fontana, A. J., Jr.,7 Levine, H., 244 Seibert, S. E., 262 Anderson, D. W., 152 Francis, F. J., 198, 208 Levine, L., 223, 323 Shadow, W., 16 Arditi, T., 414 Gaines, C. S., 303 Magin, K., 497 Shapiro, R., 376 Atwell, W. A., 121 Giesecke, A. G., 111 Marquart, L., 50, 51, 54, 59 Shukla, T. P., 477 Baublis, A. J., 71 Glattes, H., 548 Martin, S. A., 152 Silva, R. F.,, 405 Bauer, K., 204 Grami, B., 92 Mathewson, P. R., 98 Skarra, L., 270 Bayram, M., 80 Grider, J., 4, 240 McQueen, K., 464 Slade, L., 244 Behall, K. M., 66 Hallfrisch, J., 66 Meredith, T., 414 Slavin, J., 51, 54 Bello, A. B., 460 Hanna, M., 164 Miller, H. E., 59 Smith, P. W., 470 Bolland, K. M., 293 Hironaka, Y., 297 Miller, R. C., 244 Stauffer, C. E., 106 Booth, R., 336 Holsinger, V. H., 470 Monahan, E. J., 255 Stauffer, J. E., 173, 320, 556 Boyd, W., 221, 431 Huber, G., 300 Nelsen, T. C., 262 Stave, J. W., 497 Bridges, A., 442, 496, 497 levolella, J., 244 Niman, C. E., 466 Stone, D., 424 Buckner, R., 169 Jacobs, D., Jr., 51, 54 Novello, D., 457 Strahm, B. S., 244, 300 Caldwell, E. F., 244, 255 Joglekar, A., 322 Onwulata, C. I., 470 Strange, E. D., 470 Calimente, M., 513 Jones, D., 164 Osborne, B. G., 11 Taillie, S.A., 111 Carrasco, A., 16 Jones, J. M., 25, 219, 404, 474 Pastore, P., 289 Tan, Y., 164 Chinnaswamy, R., 164 Juhué, B., 385 Payne, T. J., 102, 453 Thiex, N. J.,513 Clydesdale, F. M., 71 Kanter, M., 59 Pereira, M., 51 Troxell, T., 169 Collado, M., 214 Kephart, K. D., 513 Plattner, B., 300 Trujillo, A. J., 157 Decker, E. A., 71 Kinsey, J. D., 178, 391 Prakash, A., 59 Tungland, B., 412 Deis, R. C., 418 Kohn, S., 94 Pringle, F. E., 255 Van der Kamp, J. W., 19 de Leyn, I., 214 Konstance, R. P., 470 Ranum, P., 267, 429 Wehling, P., 497 Dubois, M., 385 Krishnan, P. G., 513 Reeves, D. L., 513 Whalen, P. J., 244 Engstrom, A., 75 Lane, R. H., 262 Rigelhof, F., 59 Witte-Scott, B., 422 Fast, R. B., 244 Lauhoff, C., 244 Roke, G., 300 Woodard, D. W., 452 Faubion, J., 48 Lauter, F.-R., 427 Sapirstein, H., 288 Zente, J.A., 5 Flowerman, P., 414 Lawruk, T. S., 497 Schimmel, H., 497 Zuckerman, H. W., 253 Subject Index AACC Annual Meeting Baking, enzymatic activity during, 98 carotenoids, 198 2000 Preliminary Program, 338 Baking industry, U.S. update, 94 Composition measurement, guided microwave 2000 Tentative Program, 307 Betalains, composition and applications, 208 spectrometry, 5 Highlights 84th Annual Meeting, 520 Biotechnology Consumer Research (column), 178, 391 Notes from Technical Chair, 336 AACC activities, 442 Cookies, solvent retention capacity profiles, Plans for 2001, 288 detection methods, 497 303 Table-Top Exhibitors, 318, 372, 436 GMO labeling, 427 Detection methods AACC Annual Report, 481 in Europe, 19 adulteration, 376 AACC Approved Methods, 92 Bread genetically modified corn, 497 collaborative study of AACC Method 22-80, bromate residues in, 111 Dietary fiber 262 emulsifiers as antistaling agents, 106 definition, 219, 404 collaborative study of AACC Method 56-11, enzymatic activity during baking, 98 status for inulin, 412 303 flaxseed in, 102 Drying, low-temperature and short-time, 293 report on Method 11-10, 497 loaf volume and gas retention, 214 Editorial AACC Awards, 274, 374, 478 Breadmakers, automatic, 297 R. Booth, 336 AACC Elections, 29, 226 Breakfast cereals A. Bridges, 496 AACC Foundation antioxidants in, 71 J. Faubion, 48 Contributors, 176 cooking, 244 B. Grami, 92 Tribute to Charles A. Becker, 31 packaging, 255 J. Grider, 4 AACC Scholarships and fellowships, 393 physicochemical properties, 164 J. M. Jones, 404 AACC Show-in-Print, 537 U.S. market update, 240 H. Sapirstein, 288 AACC Student Travel Awards, Fund Bromate residues in bread, 111 D. Woodard, 452 Contributors, 224 Bulgur, 80 Emulsifiers Adulteration, detection methods, 376 Carotenoids as colorants, 198 as antistaling agents, 106 Alsberg-Schoch Award Cereals (column), 267, 429 in sweet goods, 405 paper, 504 Collaborative study Engineering (column), 223, 323 perspective, 502 AACC Method 22-80, 262 Enzymatic activity during bread baking, 98 Anthocyanins, composition and applications, 208 AACC Method 56-11, 303 Experimental milling, 385 Antioxidants and whole-grain products, 54, 59, 71 Colorants Extruded high-fiber snack foods, 470 Baked products, emulsifiers in, 405 anthocyanins and betalains, 208 Extruded products evaluated by capillary 574 / NOVEMBER-DECEMBER 2000, VOL. 45, NO. 11 CUMULATIVE INDEX CEREAL FOODS WORLD® Volume 45 Author Index Adams, J. F., 75 Fontana, A. J., Jr.,7 Levine, H., 244 Seibert, S. E., 262 Anderson, D. W., 152 Francis, F. J., 198, 208 Levine, L., 223, 323 Shadow, W., 16 Arditi, T., 414 Gaines, C. S., 303 Magin, K., 497 Shapiro, R., 376 Atwell, W. A., 121 Giesecke, A. G., 111 Marquart, L., 50, 51, 54, 59 Shukla, T. P., 477 Baublis, A. J., 71 Glattes, H., 548 Martin, S. A., 152 Silva, R. F.,, 405 Bauer, K., 204 Grami, B., 92 Mathewson, P. R., 98 Skarra, L., 270 Bayram, M., 80 Grider, J., 4, 240 McQueen, K., 464 Slade, L., 244 Behall, K. M., 66 Hallfrisch, J., 66 Meredith, T., 414 Slavin, J., 51, 54 Bello, A. B., 460 Hanna, M., 164 Miller, H. E., 59 Smith, P. W., 470 Bolland, K. M., 293 Hironaka, Y., 297 Miller, R. C., 244 Stauffer, C. E., 106 Booth, R., 336 Holsinger, V. H., 470 Monahan, E. J., 255 Stauffer, J. E., 173, 320, 556 Boyd, W., 221, 431 Huber, G., 300 Nelsen, T. C., 262 Stave, J. W., 497 Bridges, A., 442, 496, 497 levolella, J., 244 Niman, C. E., 466 Stone, D., 424 Buckner, R., 169 Jacobs, D., Jr., 51, 54 Novello, D., 457 Strahm, B. S., 244, 300 Caldwell, E. F., 244, 255 Joglekar, A., 322 Onwulata, C. I., 470 Strange, E. D., 470 Calimente, M., 513 Jones, D., 164 Osborne, B. G., 11 Taillie, S.A., 111 Carrasco, A., 16 Jones, J. M., 25, 219, 404, 474 Pastore, P., 289 Tan, Y., 164 Chinnaswamy, R., 164 Juhué, B., 385 Payne, T. J., 102, 453 Thiex, N. J.,513 Clydesdale, F. M., 71 Kanter, M., 59 Pereira, M., 51 Troxell, T., 169 Collado, M., 214 Kephart, K. D., 513 Plattner, B., 300 Trujillo, A. J., 157 Decker, E. A., 71 Kinsey, J. D., 178, 391 Prakash, A., 59 Tungland, B., 412 Deis, R. C., 418 Kohn, S., 94 Pringle, F. E., 255 Van der Kamp, J. W., 19 de Leyn, I., 214 Konstance, R. P., 470 Ranum, P., 267, 429 Wehling, P., 497 Dubois, M., 385 Krishnan, P. G., 513 Reeves, D. L., 513 Whalen, P. J., 244 Engstrom, A., 75 Lane, R. H., 262 Rigelhof, F., 59 Witte-Scott, B., 422 Fast, R. B., 244 Lauhoff, C., 244 Roke, G., 300 Woodard, D. W., 452 Faubion, J., 48 Lauter, F.-R., 427 Sapirstein, H., 288 Zente, J.A., 5 Flowerman, P., 414 Lawruk, T. S., 497 Schimmel, H., 497 Zuckerman, H. W., 253 Subject Index AACC Annual Meeting Baking, enzymatic activity during, 98 carotenoids, 198 2000 Preliminary Program, 338 Baking industry, U.S. update, 94 Composition measurement, guided microwave 2000 Tentative Program, 307 Betalains, composition and applications, 208 spectrometry, 5 Highlights 84th Annual Meeting, 520 Biotechnology Consumer Research (column), 178, 391 Notes from Technical Chair, 336 AACC activities, 442 Cookies, solvent retention capacity profiles, Plans for 2001, 288 detection methods, 497 303 Table-Top Exhibitors, 318, 372, 436 GMO labeling, 427 Detection methods AACC Annual Report, 481 in Europe, 19 adulteration, 376 AACC Approved Methods, 92 Bread genetically modified corn, 497 collaborative study of AACC Method 22-80, bromate residues in, 111 Dietary fiber 262 emulsifiers as antistaling agents, 106 definition, 219, 404 collaborative study of AACC Method 56-11, enzymatic activity during baking, 98 status for inulin, 412 303 flaxseed in, 102 Drying, low-temperature and short-time, 293 report on Method 11-10, 497 loaf volume and gas retention, 214 Editorial AACC Awards, 274, 374, 478 Breadmakers, automatic, 297 R. Booth, 336 AACC Elections, 29, 226 Breakfast cereals A. Bridges, 496 AACC Foundation antioxidants in, 71 J. Faubion, 48 Contributors, 176 cooking, 244 B. Grami, 92 Tribute to Charles A. Becker, 31 packaging, 255 J. Grider, 4 AACC Scholarships and fellowships, 393 physicochemical properties, 164 J. M. Jones, 404 AACC Show-in-Print, 537 U.S. market update, 240 H. Sapirstein, 288 AACC Student Travel Awards, Fund Bromate residues in bread, 111 D. Woodard, 452 Contributors, 224 Bulgur, 80 Emulsifiers Adulteration, detection methods, 376 Carotenoids as colorants, 198 as antistaling agents, 106 Alsberg-Schoch Award Cereals (column), 267, 429 in sweet goods, 405 paper, 504 Collaborative study Engineering (column), 223, 323 perspective, 502 AACC Method 22-80, 262 Enzymatic activity during bread baking, 98 Anthocyanins, composition and applications, 208 AACC Method 56-11, 303 Experimental milling, 385 Antioxidants and whole-grain products, 54, 59, 71 Colorants Extruded high-fiber snack foods, 470 Baked products, emulsifiers in, 405 anthocyanins and betalains, 208 Extruded products evaluated by capillary 574 / NOVEMBER-DECEMBER 2000, VOL. 45, NO. 11 theometry, 301 Insulin resistance and grains, 66 starch viscometry in potatoes, 460 Extrusion cooking, breakfast cereals, 244 Inulin as dietary fiber, 412 Rheometry, capillary, 301 Fiber in extruded snack foods, 470 Irradiation processing, 289 Salt toppings for snack foods, 466 Flavors, tropical fruits, 204 Labeling, GMO, 427 Salute to Corporate Members, 122 Flaxseed in bread, 102 Literature guide, companies supporting whole- Single-kernel NIR/Vis spectroscopy, 17 Food safety grain initiative, 79 Snack foods and HACCP, 152, 157 Measurements dehydrated potatoes as ingredients, 460 industry perspectives, 161 guided microwave spectrometry, 5 fruits and nuts in, 453 outlook, 169 water activity, 7 high fiber, 470 Food Technology (column), 477 Microwave spectrometry, guided, 5 optical sorting systems, 464 Genetic modification Moisture determination, guided microwave processing, slicing, 457 corn, detection method, 497 spectrometry, 5 salt toppings, 466 European perspective on foods, 19 Near-infrared spectroscopy Soy isoflavones and saponins, 414 Glycemic index and grains, 66 fatty acids and oil in oats, 513 Spectrometry, guided microwave, 5 GMO labeling, 427 grain and grain products, 11 Spectroscopy Grain analysis single kernel, 17 near infrared, 11 with near-infrared spectroscopy, 11 Noodles, reduced-amylose wheats in, 504 near infrared, single kernel, 17 with single kernel NIR/Vis spectroscopy, 17 Nutrition (column), 25, 474 Staling and emulsifiers, 106 Grain products Nutrition, whole grains, 50, 51, 54, 66, 75 Starch retail seal, 422 Oat products, qualitative test for peroxidase, cooking in breakfast cereals, 244 shaped, 253 262 in noodles, 504 Grains Oats, determination of fatty acids and oil, 513 Starch viscometry in dehydrated potatoes, 460 antioxidants in, 59 Obituaries Sugar alcohols as ingredients, 418 effect on insulin and glucose responses, 66 Ashod J. Andon, 276 Water activity, measurement, 7 whole, see Whole grains Harvie Barnard, 276 Wheat analyzed with near-infrared HACCP (Hazard Analysis and Critical Control Ruth Matthews, 83 spectroscopy, 11 Points) adoption and implementation, 152 Betty Sullivan, 34 Wheat-based breakfast cereals, antioxidants in, Hazelnuts, health benefits, 424 Kathryn J. Villines, 83 71 Health benefits Gerhard Wiens, 327 Wheats, reduced-amylose, 504 blueberries and walnuts, 453 Packaging, breakfast cereals, 255 Whole-grain products and antioxidants, 71 flaxseed, 102 Polyols as ingredients, 418 Whole grains hazelnuts, 424 Potato products, viscometry of starch in, 460 antioxidants, 59 soy isoflavones and saponins, 414 Processing definition, 79 whole grains, 50, 51, 54, 59, 71, 75 irradiation, 289 health benefits of, 50, 51, 54, 59, 71, 75 ICC Perspective (column), 548 slicing, 457 impact on chronic disease, 51 Industry Profile Product Development (column), 270, 322 intakes and recommendations, 75 CII Laboratory Services, 37 Quality Assurance (column), 173, 320 introduction, 50 Newport Scientific Pty. Ltd., 276 Quality assurance, optical sorting systems, 464 literature guide of companies supporting TPC Labs, 141 Retail seal for grain products, 422 initiative, 79 Ingredients (column), 221, 431 Rheology, effect of experimental milling on proposed mechanism for decreased cancer Instructions to Authors, 32 alveograph measurements, 385 risk, 54 US1.n PitutbaelditS cteaatminosene nTPiuttse s oSefr viOcew nership, Management, and Circulation 11s2 .P CvEtREcAaLt oTinFdO eO DSSr anWtO aRnLdD M eeureo f Cromieton 14, inmueO nPtTeEt MoBrEaCR reo20d00C a atteS oionw = CEREAL FOODS WORLD 4 lesueF requency 2 Total Number ofC opies( Mevp rams mut) Ll TIMES/YEAR 7. Comphate Mading Address ofK nown Officeo fP ublication (Motp rinter)( Street, cit,c oumy saute, andZ iP+4) THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS (DAKOTA COUNTY) 3340 PILOT KNOB ROAD, ST. PAUL, MN 55121-2097 ‘8C omchete Mailing Address of Headquerters o Genera! Susiness Office of Putian: (Nots rintar) THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS 3340 PILOT KNOB ROAD, ST. PAUL, MN 55121-2097 Adcreesss otP ictatet, EMO, an Emer (Oon ot eave THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS 3340 PILOT KNOB ROAD, ST. PAUL, MN 55121-2097 ctori e) \(2)| OtherC anonsM attedT hrough iheU SPS EdRtor (Meme anc comptens mating siirese) AdeneJ3gO3iD4nY0g EdiGPtRIoILr( DONTEe Rw eK aNnOnB! c omRpOiAaDt,e maiSlTi.ng aPcAceUnLt,) MN 55121-2097 ©t TFo(rteaCelO FalrerseoO rtm otrtatieeOrrmub tatvsuaarir(ctd sSet)i ut shao eoM nufa1 ltS ianod1 n5a ) STEVEN C. NELSON © euatO teet(iStaamo sf1t ci.a ondn1 5 8) 3340 PILOT KNOB ROAD, ST. PAUL, MN 55121~2097 f0cr naahnmasdc ek sesaoere e, oStfh eeh cietihaa!o nurse aSereenes wUnnincaoromorerea3 takas THE AMERICAN ASSOCIATION OF CEREAL CHEMISTS | 3340 PILOT KNOB ROAD, ST. PAUL, MN 55121-2097 @ Putscation required.W ilb ep rintedi nt heN OV/DEC 2000 ___ inaueo ft hisp ubsonsion. 17. 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X‘TDh Heap usr pNooste,C hfuanncgteiodn ,D uernidnn go Pnrpercoemd!i sntga t1u2s M oofnt thhieso rgenizason andt he exempt statuef orf edera!n oone taxp urposes. tem 17 mustb es igned. COH asC hanged DuringP receding 12 Months (Publisher musts ubenie xplanation ofc hangew ihi tiss intement) Failure tof ileo rp ublish a statement of owmership may ‘ead to suspension of Periodicals authorization PSF orm 3526, October 1909 (Seel nswrsocntR eovenrsee ) PS Foan 3526, October 1999( Reverse) CEREAL FOODS WORLD / 575