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DisplayTitle Technical Oral Sessions
Page Content (listed in alphabetical order by title)
Technical number (1-O) refers to the Author Index in the program book.
Cereal Foods World (CFW) number refers to abstract page location within the online searchable abstract document. Affiliations are listed as provided by the organizer/presenter.
 Analytical Methodologies
Wednesday, October 19, 8:30 - 10:10 a.m.
Scientific Initiative: Analytical Methods and Quality
Moderator: Komeine KM Nantanga University of Guelph, Guelph, ON, Canada
&##177; View session presentations and speakers.
| 8:30 a.m. |
44-O, CFW 56:A18. Hyperspectral image analysis for soft wheat milling quality. S. R. DELWICHE (1), E. Souza (2), M. Kim (2). (1) USDA ARS, Beltsville, MD, U.S.A.; (2) USDA ARS, Wooster, OH, U.S.A. |
| 8:50 a.m. |
45-O, CFW 56:A20. Quantification and modeling of dough microstructure by the use of image analysis. M. JEKLE (1), T. Becker (1). (1) Technische Universität München, Freising, Germany
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| 9:10 a.m. |
46-O, CFW 56:A21. Quantification of wheat pentosans using a phloroglucinol colorimetric assay. A. M. KISZONAS (1), C. M. Courtin (2), C. F. Morris (3). (1) USDA ARS, Pullman, WA, U.S.A.; (2) Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Leuven, Belgium; (3) USDA-ARS Western Wheat Quality Laboratory, Pullman, WA, U.S.A. |
| 9:30 a.m. |
47-O, CFW 56:A23. Preparative methods to probe the DP4+ peak in ethanol fermentation samples. R. N. PRATA (1), B. C. Vidal (1), K. Cindric (1). (1) Novozymes NA, Franklinton, NC, U.S.A. |
| 9:50 a.m. |
48-O, CFW 56:A24. Characterization of carbohydrate DP profiles of ethanol-water soluble fraction by using maltodextrins as a model system. Y. Sang (1), Y. JIN (2), G. Lai (1), G. Zielinski (3). (1) Kellogg Company, Battle Creek, MI, U.S.A.; (2) Kellogg Co., WKKI, Battle Creek, MI, U.S.A.; (3) Covance Laboratories, Madison, WI, U.S.A. |
Biotechnology and Sustainability
Tuesday, October 18, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Biotechnology and Sustainability
&##177; View session presentations and speakers.
| 10:40 a.m. |
35-O, CFW 56:A15.Young Scientist Award - Toward understanding the genetic and molecular bases of rice quality. J. S. BAO (1). (1) Zhejiang University, Hangzhou, Zhejiang, Peoples Republic of China |
| 11:20 a.m. |
36-O, CFW 56:A24. Assessment of DNA extraction methods for PCR testing of discontinued or unapproved biotech events in single seeds of canola, flax, and soybean. I. RATNAYAKA (1), T. Demeke (1), M. Holigrosky (1), A. Phan (1). (1) Canadian Grain Commission, Winnipeg, MB, Canada |
| 11:40 a.m. |
37-O, CFW 56:A15. Barley starch bioengineering for high phosphate and amylose. A. BLENNOW (1), M. Carciofi (2), S. S. Shaik (1), S. L. Jensen (1), J. T. Svensson (1), P. B. Holm (2), K. H. Hebelstrup (2). (1) University of Copenhagen, Frederiksberg C, Denmark; (2) University of Aarhus, Slagelse, Denmark |
| 12:00 p.m. |
38-O, CFW 56:A16. Effect of water management on rice grain quality. R. BRYANT (1), M. Anders (2). (1) USDA ARS DBNRRC, Stuttgart, AR, U.S.A.; (2) University of Arkansas, Rice Research and Extension Center, Stuttgart, AR, U.S.A. |
Biotechnology and Wheat
Tuesday, October 18, 8:30 - 10:10 a.m.
Scientific Initiative: Biotechnology and Sustainability
&##177; View session presentations and speakers.
| 8:30 a.m. |
21-O, CFW 56:A18. Genotype and environment effects on functional properties of wheat starch. L. COPELAND (1). (1) University of Sydney, Sydney, Australia |
| 8:50 a.m. |
22-O, CFW 56:A24. Response of wheat plants to stress as expressed by antioxidant levels in the grain. O. F. RAMOS (1), R. L. Madl (1), A. K. Fritz (1), M. Smith (1). (1) Kansas State University, Manhattan, KS, U.S.A. |
| 9:10 a.m. |
23-O, CFW 56:A19. Creation and analysis of novel HMW-GS and puroindoline alleles. M. J. GIROUX (1), J. Zhang (1), P. Hofer (1), J. M. Martin (1). (1) Montana State University, Bozeman, MT, U.S.A. |
| 9:30 a.m. |
24-O, CFW 56:A21. Preliminary investigation of QTLs related to antioxidant activity and quality in a hard × soft cross. T. KONGRAKSAWECH (1), A. S. Ross (1), C. J. Peterson (2). (1) Oregon State University, Corvallis, OR, U.S.A.; (2) LimaGrain Cereal Seeds LLC, Fort Collins, CO, U.S.A. |
| 9:50 a.m. |
25-O, CFW 56:A19. A novel immature spike culture-derived variant creation strategy for mutation-mining in wheat (Triticum aestivum L.). S. GANESHAN (1). (1) University of Saskatchewan, Saskatoon, SK, Canada |
Cereals and Digestion
Wednesday, October 19, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Health and Nutrition
&##177; View session presentations and speakers.
| 10:40 a.m. |
54-O, CFW 56:A18. Wheat arabinoxylans and arabinoxylan oligosaccharides show strongly different prebiotic and intestinal fermentation properties in rats. B. Damen (1), J. Verspreet (1), A. Pollet (1), W. F. Broekaert (2), J. A. Delcour (1), C. M. COURTIN (1). (1) Laboratory of Food Chemistry and Biochemistry, Katholieke Universiteit Leuven, Leuven, Belgium; (2) Fugeia, Heverlee, Belgium |
| 11:00 a.m. |
55-O, CFW 56:A20. Interactions between cereal soluble dietary fibres and bile salts. P. Gunness (1), B. M. Flanagan (1), J. T. Mata (2), E. P. Gilbert (2), M. J. GIDLEY (1). (1) The University of Queensland, St. Lucia, Brisbane, Australia; (2) Bragg Institute, Australian Nuclear Science and Technology Organisation, Kirrawee DC, Australia |
| 11:20 a.m. |
56-O, CFW 56:A14. Triticale bran: A novel dietary source of prebiotics and antioxidants in fermented dairy products. R. AGIL (1), F. Hosseinian (1). (1) Carleton University, Ottawa, ON, Canada |
| 11:40 a.m. |
57-O, CFW 56:A17. Oat avenanthramides: Acute bioavailability in older adults when administered in an oat bran muffin containing high endogenous avenanthramides. F. COLLINS (1), D. L. McKay (2), O. Chen (2), J. B. Blumberg (2). (1) Eastern Cereals and Oilseeds Research Centre, Agric & Agri-Food Canada, Ottawa, ON, Canada; (2) Antioxidants Research Laboratory, Jean Mayer USDA Human Nutrition Research Center on Aging, Tufts University, Boston, MA, U.S.A. |
| 12:00 p.m. |
58-O, CFW 56:A21. Small intestine mucosal α-glucosidases have a rate-limiting role in starchdigestion. A. LIN (1), B. Nichols (2), B. Hamaker (1). (1) Whistler Center for Carbohydrate Research, Purdue University, West Lafayette, IN, U.S.A.; (2) USDA/ARS/Children's Nutrition Research Center, Baylor College of Medicine, Houston, TX, U.S.A. |
Chemistry and Polymer Science
Wednesday, October 19, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Cereal and Polymer Chemistry
&##177; View session presentations and speakers.
| 10:40 a.m. |
59-O, CFW 56:A23. Wheat flour constituents, sugar and fat: An overview of their impact on sugar-snap-type cookie making. B. PAREYT (1), K. Brijs (1), J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium |
| 11:00 a.m. |
60-O, CFW 56:A14. Structural complexity of A, B, D genomes of wheat (Triticum aestivum L.) starch. G. AHUJA (1), S. Jaiswal (1), P. Hucl (1), R. N. Chibbar (1). (1) University of Saskatchewan, Saskatoon, SK, Canada |
| 11:20 a.m. |
61-O, CFW 56:A17. Comparing digestibility of A- and B-type crystals and providing insight on digestibility of starches. L. Cai (1), Y. SHI (1). (1) Kansas State University, Manhattan, KS, U.S.A. |
| 11:40 a.m. |
62-O, CFW 56:A26. Structural evidence for the slowly fermented property of corn arabinoxylans at the human colonic Bacteroides level. H. XU (1), B. L. Reuhs (1), A. Kaur (1), E. C. Martens (2), B. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A.; (2) University of Michigan Medical School, Ann Arbor, MI, U.S.A. |
| 12:00 p.m. |
63-O, CFW 56:A25. Expression profiling of endosperm metabolic proteins during whole wheat kernel development. A. TAHIR (1), I. Nadaud (1), C. Chambon (1), G. Branlard (1). (1) INRA, Clermont Ferrand, France |
Fiber and Whole Grain
Tuesday, October 18, 8:30 - 10:10 a.m.
Scientific Initiative: Health and Nutrition
Moderator: Linda Schlichting Canadian Grain Commission, Winnipeg, MB, Canada
&##177; View session presentations and speakers.
| 8:30 a.m. |
26-O, CFW 56:A17. A review on the impact of bran, cereal fiber, and whole grain intakes and risk reduction of type 2 diabetes. S. CHO (1), L. Qi (2), G. Fahey (3), D. Klurfeld (4). (1) NutraSource Inc., Clarksville, MD, U.S.A.; (2) Harvard School of Public Health, Boston, MA, U.S.A.; (3) University of Illinois, Urbana, IL, U.S.A.; (4) USDA ARS, Beltsville, MD, U.S.A. |
| 8:50 a.m. |
27-O, CFW 56:A14. Phenolic acid composition and antioxidant capacity of high-lutein whole grain bakery products. E. M. ABDELAAL (1), I. Rabalski (1). (1) Agriculture and Agri-Food Canada, Guelph, ON, Canada |
| 9:10 a.m. |
28-O, CFW 56:A20. Potential of alkylresorcinols in Canadian red hard and red soft wheat bran and their stability during baking. A. GUNENC (1), F. Hosseinian (1). (1) Carleton University, Ottawa, ON, Canada |
| 9:30 a.m. |
29-O, CFW 56:A25. Viscoelastic characteristics of pig digesta are influenced by wheat arabinoxylan. K. J. SHELAT (1), T. M. Nicholson (2), M. J. Gidley (1), R. G. Gilbert (1). (1) Centre for Nutrition & Food Sciences, Queensland Alliance for Agriculture and Food Innovation, University of Queensland, Brisbane, Australia; (2) Centre for High Performance Polymers, School of Chemical Engineering, University of Queensland, Brisbane, Australia |
| 9:50 a.m. |
30-O, CFW 56:A20. Developing barley-fortified wheat flour-based foods. G. G. HOU (1), V. Jimenez (1). (1) Wheat Marketing Center, Portland, OR, U.S.A. |
Food Safety
Monday, October 17, 8:30 - 10:10 a.m.
Scientific Initiative: Food Safety and Regulatory
&##177; View session presentations and speakers.
| 8:30 a.m. |
1-O, CFW 56:A18. Potential differences in the bran of red compared with white wheat near-isogenic lines: Impact on Fusarium mycotoxin levels in the grain. H. D. DAMECHARLA (1), W. A. Berzonsky (1), P. G. Krishnan (1). (1) South Dakota State University, Brookings, SD, U.S.A. |
| 8:50 a.m. |
2-O, CFW 56:A21. Protein-based methods to quantify common wheat in spelt wheat. P. KOEHLER (1), A. Koenig (1), H. Wieser (1). (1) German Research Center for Food Chemistry, Freising, Germany |
| 9:10 a.m. |
3-O, CFW 56:A21. Whole grain gluten-free flat breads. T. S. KAHLON (1). (1) USDA ARS WRRC, Albany, CA, U.S.A. |
| 9:30 a.m. |
4-O, CFW 56:A21. Bread crust: An overview. A. LE-BAIL (1), S. Chevallier (1), C. Prost (1), G. Arvisenet (1), J. Grua (1), C. Rosell (2), P. Poinot (1), R. Altamirano Fortould (2), T. Dessev (3), D. Leray (4), T. Lucas (4), V. Jury (1). (1) ONIRIS-UMR CNRS GEPEA-6144, Nantes, France; (2) CSIC-IATA, Valencia, Spain; (3) University of Food Technologies, Plovdiv, Bulgaria; (4) Cemagref, Rennes, France |
| 9:50 a.m. |
5-O, CFW 56:A19. Suitability of solvent retention capacity test methodologies for European wheat flours. A. E. DUYVEJONCK (1), B. Lagrain (1), C. M. Courtin (1), J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium |
Ingredients and Cost of Goods Sold
Monday, October 17, 8:30 - 10:10 a.m.
Scientific Initiative: Ingredients and Cost of Goods Sold
Moderators: Gary Hou, Wheat Marketing Center, Portland, OR, U.S.A.; Madhuvanti Kale, Purdue University, West Lafayette, IN, U.S.A.
&##177; View session presentations and speakers.
| 8:30 a.m. |
6-O, CFW 56:A16. Addition of grain legume or pulse flours on the quality of dried Asian white salted noodles. L. BOURRE (1), S. Arntfield (1), L. Malcolmson (2). (1) University of Manitoba, Winnipeg, MB, Canada; (2) Canadian International Grains Institute, Winnipeg, MB, Canada |
| 8:50 a.m. |
7-O, CFW 56:A16. Influence of the particle size of pulse flours on their incorporation of into pan and pita breads. Y. Borsuk (1), S. D. ARNTFIELD (2), L. Malcolmson (3), O. Lukow (4). (1) Food Science, University of Manitoba, Winnipeg, MB, Canada; (2) University of Manitoba, Winnipeg, MB, Canada; (3) Canadian International Grains Institute, Winnipeg, MB, Canada; (4) Agriculture and Agri-Food Canada, Winnipeg, MB, Canada |
| 9:10 a.m. |
8-O, CFW 56:A20. Effects of LAB fermentation on physical properties of oat flour and its suitability for noodle making. W. Huang (1), J. ZHONG (1). (1) Jiangnan University, Wuxi Jiangsu, Peoples Republic of China |
| 9:30 a.m. |
9-O, CFW 56:A17. A new class of wheat offers opportunities for pasta and bakery products. J. CASPER (1), J. A. Engleson (2), C. F. Morris (3), B. Atwell (1). (1) Cargill Inc., Plymouth, MN, U.S.A.; (2) Jodi A. Engleson, LLC, Minneapolis, MN, U.S.A.; (3) USDA-ARS Western Wheat Quality Laboratory, Pullman, WA, U.S.A. |
| 9:50 a.m. |
10-O, CFW 56:A25. Effects of glycerol on water properties and steaming performance of prefermented frozen dough. S. SHANG (1), W. Huang (1). (1) Jiangnan University, Wuxi Jiangsu, Peoples Republic of China |
New Technologies in Nutrition
Tuesday, October 18, 8:30 - 10:10 a.m.
Scientific Initiative: Health and Nutrition
&##177; View session presentations and speakers.
| 8:30 a.m. |
31-O, CFW 56:A22.Phil Williams Applied Research Award - The new cereal value chain: From seed to sewer. M. K. MORELL (1). (1) CSIRO Food Futures Flagship, Canberra, ACT, Australia |
| 9:10 a.m. |
32-O, CFW 56:A16. Phenolic distribution in wheat kernels-Chemical and physical structure for nutritional value. L. R. BREWER (1), D. Qiu (1), Y. Shi (1). (1) Kansas State University, Manhattan, KS, U.S.A. |
| 9:30 a.m. |
33-O, CFW 56:A25. Generation of high-amylose wheat lines through TILLING. A. SLADE (1), D. Loeffler (1), J. Mullenberg (1), W. Skinner (1), G. Fazio (1), A. Holm (1), J. Goodstal (1), C. McGuire (1) |
| 9:50 a.m. |
34-O, CFW 56:A22. Alkylresorcinol metabolites as biomarkers for intake of whole grain wheat and rye. M. MARKLUND (1), R. Landberg (1), P. Åman (1), A. Kamal-Eldin (1). (1) Swedish University of Agricultural Sciences, Uppsala, Sweden |
Physical and Chemical Processing Impacts on Cereals
Monday, October 17, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Engineering and Processing
&##177; View session presentations and speakers.
| 10:40 a.m. |
11-O, CFW 56:A23. Physicochemical properties of extruded washed wheat bran. G. NYOMBAIRE (1), P. K. Ng (1). (1) Michigan State University, East Lansing, MI, U.S.A. |
| 11:00 a.m. |
12-O, CFW 56:A18. The formation of glutenin macropolymer and large glutenin structures as induced by a dough mixing-heating cycle. C. DON (1), A. Gort (2), O. LeBrun (3), A. Dubat (3). (1) Foodphysica, Driel, Netherlands; (2) Gort Bakery Consultancy, Zwijndrecht, Netherlands; (3) Chopin Technologies, Paris, France |
| 11:20 a.m. |
13-O, CFW 56:A22. Mechanically and thermally treated functional wheat flours. M. MOSES (1), H. Dogan (1). (1) Kansas State University, Manhattan, KS, U.S.A. |
| 11:40 a.m. |
14-O, CFW 56:A24. Product qualities of Korean puffed rice snack (Yukwa) by using vacuum puffing machine. G. RYU (1), K. Norajit (1). (1) Kongju National University, Yesan, South Korea |
| 12:00 p.m. |
15-O, CFW 56:A17. Retention of anthocyanins, phenolics, and antioxidant activity during blue corn extrusion. M. CAMIRE (1), B. Boss (1), M. P. Dougherty (1), B. Perkins (1), B. Kim (1). (1) University of Maine, Orono, ME, U.S.A. |
Protein Chemistry and Polymer Science
Monday, October 17, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Cereal and Polymer Chemistry
Moderator: Christophe Courtin, Katholieke Univ Leuven, Leuven, Belgium; and Havva (Filiz) Koksel, University of Manitoba, Winnipeg, MB, Canada
&##177; View session presentations and speakers.
| 10:40 a.m. |
16-O, CFW 56:A24.Protein Division Walter Bushuk Award - Heat-induced polymerization reactions of wheat gluten proteins. I. ROMBOUTS (1), B. Lagrain (1), K. Brijs (1), J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium |
| 11:00 a.m. |
17-O, CFW 56:A15. Bran influences water distribution and gluten secondary structure in model dough systems. J. E. BOCK (1), S. Damodaran (1). (1) University of Wisconsin, Madison, WI, U.S.A. |
| 11:20 a.m. |
18-O, CFW 56:A22. The effect of lipid extraction on physical and material properties of gluten. D. MURRAY (1), E. Strounina (2), J. T. Mata (3), E. P. Gilbert (3). (1) University of Queensland, St. Lucia, Australia; (2) Centre for Nutrition and Food Sciences, University of Queensland, St. Lucia, Australia; (3) Bragg Institute, ANSTO, Kirrawee, Australia |
| 11:40 a.m. |
19-O, CFW 56:A26. Identification of protein associated with corn fiber gum and its importance to emulsification. M. P. YADAV (1), A. Nunez (1), K. B. Hicks (1). (1) USDA ARS, Eastern Regional Research Center, Wyndmoor, PA, U.S.A. |
| 12:00 p.m. |
20-O, CFW 56:A19. High-digestibility, high-lysine (HDHL) sorghum grain contains kafirins which participate in the protein network of composite dough and bread. M. GOODALL (1), O. Campanella (1), G. Ejeta (1), B. R. Hamaker (1). (1) Purdue University, West Lafayette, IN, U.S.A. |
| 12:20 p.m. |
20a-O, CFW 56:A17. Use of wheat bran protein hydrolysates in cereal-based food systems. I. CELUS (1), K. Brijs (1), J. A. Delcour (1). (1) Katholieke Universiteit Leuven, Leuven, Belgium |
Quality Measurements
Tuesday, October 18, 10:40 a.m. - 12:20 p.m.
Scientific Initiative: Analytical Methods and Quality
Moderators: Sean Finnie, Cargill Inc., Plymouth, MN, U.S.A.; Andrew Ross, Oregon State University, Corvallis OR U.S.A.
&##177; View session presentations and speakers.
| 10:40 a.m. |
39-O, CFW 56:A19. Stress relaxation of wheat kernels and their relationship with milling, rheological, and bread quality of wheat. J. FIGUEROA CARDENAS (1), I. Manuel Cresencio (2), Z. Hernández Estrada (3), B. Ramírez Wong (4), R. Peña (5). (1) CINVESTAV Unidad Queretaro, Queretaro, Qro., Mexico; (2) Universidad Tecnológica de Xicotepec de Juárez, Xicotepec de Juárez, Puebla, Mexico; (3) Centro de Investigación y de Estudios Avanzados (CINVESTAV-IPN), Queretaro, Queretaro, Mexico; (4) Universidad de Sonora-Departamento de Investigación y Posgrado en Alimentos, Hermosillo, Sonora, Mexico; (5) CIMMYT, Texcoco, México, Mexico |
| 11:00 a.m. |
40-O, CFW 56:A20. Comparison of glutenin subunit composition among North American hard wheat classes. T. M. IKEDA (1), K. Takata (1). (1) National Agricultural Research Center for Western Region, Fukuyama, Hiroshima, Japan |
| 11:20 a.m. |
41-O, CFW 56:A23. Image-based modelling of bread firmness. M. C. POOLE (1), J. R. Bratt (1), A. Chau (1), S. P. Penson (1), M. B. Whitworth (1). (1) Campden BRI, Gloucestershire, United Kingdom |
| 11:40 a.m. |
42-O, CFW 56:A25. Antioxidant assay development to guide the development of high-antioxidant wheat. J. SULLIVAN (1), O. Ramos (1), J. Abeykoon (1), R. Madl (1). (1) Kansas State University, Manhattan, KS, U.S.A. |
| 12:00 p.m. |
43-O, CFW 56:A22. A new method for assessing the effect of variable gastric conditions on cereal digestion in monogastric animals. H. V. MASEY O'NEILL (1), M. C. Poole (2), S. P. Penson (2), M. R. Bedford (1). (1) AB Vista Feed Ingredients, Marlborough, United Kingdom; (2) Campden BRI, Chipping Campden, United Kingdom |
| 12:20 p.m. |
43a-O, CFW 56:A69. Application of chemometrics to prediction of some wheat quality factors by near-infrared spectroscopy (NIRS). P. WILLIAMS (1), P. Dardenne (2), D. W. Hopkins (3), D. B. Funk (4), D. Ryan (5), F. H. Long (6), D. Bu (7), B. Igne (8), B. Pfahringer (9). (1) PDK Projects Inc., Nanaimo, BC, Canada; (2) CRA-W, Gembloux, Belgium; (3) Consultant, Battle Creek, MI, U.S.A.; (4) USDA GIPSA, Kansas City, MO, U.S.A.; (5) Solae, St. Louis, MO, U.S.A.; (6) Spectroscopic Solutions, Randolph, NJ, U.S.A.; (7) CAMO, Woodbridge, NJ, U.S.A.; (8) Iowa State University, Ames, IA, U.S.A.; (9) University of Waikato, Hamilton, New Zealand |
Starch Chemistry and Polymer Science
Wednesday, October 19, 8:30 - 10:10 a.m.
Scientific Initiative: Cereal and Polymer Chemistry
&##177; View session presentations and speakers.
| 8:30 a.m. |
49-O, CFW 56:A23. Physicochemical properties and resistant starch formation of extrusion-cooked and drum-dried buckwheat and quinoa flours. D. J. Pauwels (1), R. SCHOENLECHNER (2), E. Berghofer (2), P. K. Ng (1). (1) Department of Food Science & Human Nutrition and Institute of International Agriculture, Michigan State University, East Lansing, MI, U.S.A.; (2) University of Natural Resources & Life Sciences, Vienna, Austria |
| 8:50 a.m. |
50-O, CFW 56:A15. Cluster structure of amylopectin in barley amo1 mutants. E. BERTOFT (1), A. Källman (2), K. Koch (2), R. Andersson (2), P. Åman (2). (1) University of Guelph, Guelph, ON, Canada; (2) Swedish University of Agricultural Sciences, Uppsala, Sweden |
| 9:10 a.m. |
51-O, CFW 56:A16. Thickeners from normal and high-amylose corn starch with sodium palmitate. J. A. BYARS (1), G. F. Fanta (1), J. A. Kenar (1), F. C. Felker (1). (1) USDA ARS NCAUR, Peoria, IL, U.S.A. |
| 9:30 a.m. |
52-O, CFW 56:A26. A polymeric perspective on mechanism of effect of acid hydrolysis on gelatinization of pea starch: Does gelatinization really happen? S. WANG (1), L. Copeland (1). (1) University of Sydney, Sydney, Australia |
| 9:50 a.m. |
53-O, CFW 56:A15. Impact of different sodium replacers on starch re-crystallization kinetics. M. BECK (1), M. Jekle (1), T. Becker (1). (1) Technische Universität München, Freising, Germany |
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