| Judi Adams |
Customizing appropriate messages for specific audiences |
| Rania Agil |
Triticale bran: A novel dietary source of prebiotics and antioxidants in fermented dairy products |
| Deann Akins-Lewenthal |
Supply chain management for maintaining microbiological integrity of processed grain ingredients |
| Sajid Alavi |
Enhancement of antioxidant capacity and dietary fiber profile of expanded snacks utilizing fruit and vegetable pomaces. |
| Ann Albertson |
Ready-to-eat cereals and breakfast: Association with healthy body weight and other indicators of healthy lifestyle |
| Randy Allen |
Analysis of drought tolerance candidate genes in transgenic plants |
| Elizabeth Arndt |
Effect of particle size on fiber and other bioactives in wheat bran and whole wheat flour |
| Susan Arntfield |
Influence of the particle size of pulse flours on their incorporation of into pan and pita breads |
| Kennichi Asada |
Inhibitory effect of 0.19 AI inhibitor from wheat kernel on the activity and stability of porcine pancreas alpha-amylase |
| Anna-Marja Aura |
Prospects and considerations of in vitro digestion models applied to cereal ingredients |
| Susann Bellmann |
Introduction: Physiological relevant in vitro digestion models |
| Trust Beta |
Antioxidant properties of regular- and whole wheat spaghetti and LC/MS analysis of their C-glycosyl flavones and secoisolariciresinol diglucoside |
| Andreia Bianchini |
Strategies to reduce microbial load in wheat flour and the effects of processing on functional properties |
| Ann Blechl |
Combining genetics and biotechnology to improve wheat nutrition and processing attributes |
| Andreas Blennow |
Barley starch bioengineering for high phosphate and amylose |
| Jayne Bock |
Bran influences water distribution and gluten secondary structure in model dough systems,/i> |
| Francesco Bonomi |
Mapping the molecular determinants of inter-protein network formation in gluten |
| Lindsay Bourre |
Addition of grain legume or pulse flours on the quality of dried Asian white salted noodles |
| Kent Bradford |
The regulatory bottleneck for biotech crops |
| Jeffrey Byars |
Thickeners from normal and high-amylose corn starch with sodium palmitate |
| Mary Ellen Camire |
Retention of anthocyanins, phenolics, and antioxidant activity during blue corn extrusion. |
| F. William Collins |
Oat avenanthramides: Acute bioavailability in older adults when administered in an oat bran muffin containing high endogenous avenanthramides |
| Les Copeland |
Genotype and environment effects on functional properties of wheat starch |
| Christophe Courtin |
Xylanase inhibitors in cereals: Relevance for plant physiology and cereal processing |
| Hema Damecharla |
Potential differences in the bran of red compared with white wheat near-isogenic lines: Impact on Fusarium mycotoxin levels in the grain |
| Jan Delcour |
Endoxylanase inhibitors in cereals: Discovery and biochemical characterisation. |
| Jan Delcour |
Wheat bran-derived arabinoxylan oligosaccharides: A novel soluble dietary fibre with prebiotic properties |
| Todd Dick |
Production and processing of whole grain pasta products in relation to end-product quality |
| Clyde Don |
The formation of glutenin macropolymer and large glutenin structures as induced by a dough mixing-heating cycle. |
| George Fahey |
Recent advances in the area of carbohydrate function and colonic health |
| Robert A . Field |
Small molecule inhibitors to dissect starch degradation during cereal germination |
| Pooba Ganeshan |
A novel immature spike culture-derived variant creation strategy for mutation-mining in wheat (Triticum aestivum L.) |
| Robert G. Gilbert |
Constraints and work-arounds on the genetics of starches for beneficial colonic health |
| Morgan Goodall |
High-digestibility, high-lysine (HDHL) sorghum grain contains kafirins which participate in the protein network of composite dough and bread |
| Brinda Govindarajan |
Q & A |
| Kathryn Greaves |
Protein enrichment in cereal products: A nutrition perspective. |
| Kathryn Greaves |
Carbohydrates and satiety. |
| Aynur Gunenc |
Potential of alkylresorcinols in Canadian red hard and red soft wheat bran and their stability during baking |
| David Hahn |
The changing world of pasta�Regulatory challenges for blended pasta products |
| Cliff Hall |
Microbiological profile and food safety risk of wheat flour |
| Bruce Hamaker |
Structural features of slow fermenting soluble fibers. |
| Sandra Hill |
Potential roles for sodium during the creation of cereal products |
| John Hoffmann |
Food safety from the perspective of soy industry |
| Scott Hood |
Preventing the next recall�Predicting the future by learning from the past |
| Gary Hou |
Developing barley-fortified wheat flour-based foods |
| Tatsuya Ikeda |
Comparison of glutenin subunit composition among North American hard wheat classes. |
| Alexander Jess |
Working through regulatory channels to promote the consumption of breakfast cereals - an EU example. |
| Julie M. Jones |
Engaging the medical profession in communicating nutrition messages. |
| Julie M. Jones |
Are there reasons to support the recommendation to allow up to half of the grain choices be enriched, refined grains? |
| Talwinder Kahlon |
Whole grain gluten-free flat breads |
| Nancy Keim |
Academic perspective on translation of the guidelines and future areas of health and nutrition research |
| Alecia Kiszonas |
Quantification of wheat pentosans using a phloroglucinol colorimetric assay |
| David M. Klurfeld |
Should Dietary Guidance endorse whole grain foods at the potential expense of bran foods? |
| Ben Koch |
Low-cost protein-enriched products |
| Peter Koehler |
Gluten structure and celiac disease�Multidisciplinary approaches |
| Byung-Hoo Lee |
Slow digestion of synthesized highly branched starch-based structures at the mucosal a-glucosidase level suggest slow glucose delivery to the body |
| Ron Madl |
Overview of bioactive compounds in common cereal grains, their benefits and processing challenges |
| Sandra Mandato |
Couscous process engineering: Toward a better understanding of the contribution of the mechanical input during agglomeration |
| Matti Marklund |
Alkylresorcinol metabolites as biomarkers for intake of whole grain wheat and rye |
| Len Marquart |
Food technology innovations to help incorporate grain-based foods into the diet. |
| Len Marquart |
Grain-based foods in the marketplace: Opportunities for health and technical challenges. |
| Helen Masey O'Neill |
A new method for assessing the effect of variable gastric conditions on cereal digestion in monogastric animals |
| Barry McCleary |
Opening General Session and Awards Ceremony |
| Dennis Murray |
The effect of lipid extraction on physical and material properties of gluten |
| Leonnard O. Ojwang |
Anti-inflammatory properties of cowpea phenotypes with different phenolic profiles |
| Deirdre Ortiz |
The business impact of mycotoxins |
| Lizette Oudhuis |
Healthy carbohydrates for the manufacture of food and nutrition |
| Mervin Poole |
Image-based modelling of bread firmness |
| Robert C. Post |
USDA perspective on translation of the guidelines to consumers. |
| Ximena Quintero-Fuentes |
Introduction and Sponsors |
| Oscar Ramos |
Response of wheat plants to stress as expressed by antioxidant levels in the grain |
| Daniel Ramseyer |
Arabinoxylan distribution and functionality in selected flour mill streams and effect on flour blending |
| Indira Ratnayaka |
Assessment of DNA extraction methods for PCR testing of discontinued or unapproved biotech events in single seeds of canola, flax, and soybean |
| John Richard |
Molds, mycotoxins, and mycotoxicoses�Current status, problems, and future needs |
| Gi-Hyung Ryu |
Product qualities of Korean puffed rice snack (Yukwa) by using vacuum puffing machine |
| Martin Scanlon |
Dough as a power law gel material. |
| Koushik Seetharaman |
Unfolding gluten: An overview of the current understanding of gluten structure. |
| Shan Shang |
Effects of glycerol on water properties and steaming performance of prefermented frozen dough |
| Joanne Slavin |
2010 Dietary Guidelines: Committee perspective |
| Joanne Slavin |
Fiber and body weight |
| Joanne Slavin |
Does the currently available scientific literature support a continued recommendation for foods with added fibers? |
| Ed Souza |
Candidate gene approach for wheat quality improvement. |
| Jerald Sullivan |
Antioxidant assay development to guide the development of high-antioxidant wheat |
| Lydia Tooker Midness |
Session Introduction |
| Mehmet Tulbek |
Beyond wheat- Review of pasta products made with multigrains, pulses, fibers, and other ingredients |
| Marc van der Maarel |
The use of starch derivatives in reduced or low-fat formulations |
| Koen Venema |
How to simulate the physiological parameters of the colon using in vitro models |
| Walter von Reding |
Techniques to produce enriched bioactive components in cereals (wheat) with outlook on fermentation to improve bioavailability. |
| Shujun Wang |
A polymeric perspective on mechanism of effect of acid hydrolysis on gelatinization of pea starch: Does gelatinization really happen? |
| Kathy Wiemer |
Retail-Food industry perspective on the translation of the guidelines |
| Philip Williams |
Application of chemometrics to prediction of some wheat quality factors by near-infrared spectroscopy (NIRS) |
| Jing Zhong |
Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making |