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2020
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Cereal Foods World 2020
Page Content
January-February 2020
Transportation of Food through the Global Food System
Resilience and Complex Interdependencies within and between Global Food Supply Networks and Transportation Infrastructure
Biological Contamination of Grains in Transportation—Farm to Fork
Importance of Analysis to Prevent and Control the Presence of Mycotoxins in Cereals
Delaware River Offers Opportunities to Global Food Trade
Processing Analytics for Milling: Rapid Detection of Quality Parameters through Optical Technologies
Fresh Freight: Innovation and Challenges in the Produce Industry
Foreign Animal Disease in the Feed Industry: What Are the Risks, and What Can We Do?
Spotlight on the International Food Protection Training Institute
Interview with Supriya Varma
News
March-April
Alternative Grains for the Food Industry
Rediscovering Ancient Wheats
Pseudocereals for Global Food Production
Enhancing Pulse Protein Quality through Processing and Genetic Tools
Emerging Crops with Enhanced Ecosystem Services: Progress in Breeding and Processing for Food Use
Unconventional Food Plants as an Alternative in Starch Production
Challenges and Opportunities in Formulating with Pulse Ingredients
Pulses and Legumes: Nutritional Opportunities and Challenges
Spotlight on The Land Institute
Interview with John Taylor
Guideline for Pulse Approved Methods
News
Job Posting
May-June
The Central Role of Food in Promoting Health
Food as Medicine
The Science of Prebiotics
Structure and Function of Dietary Fiber: The Physics of Fiber in the Gastrointestinal Tract
Historical and Global Perspectives on Grains and Whole Grains within Dietary Guidelines
Breeding Approaches for Nutritional Quality Traits in Wheat
Health Claims for Food—The Need for More Harmonization
A Physician’s Perspective on Food: Interview with Christine Wallace, MD
Communicating with Consumers
Spotlight on Grains & Legumes Nutrition Council
Interview with Mike Gidley
News
July-August
Low- and High-Moisture Extrusion of Pulse Proteins as Plant-Based Meat Ingredients: A Review
Asian Perspective on High-Moisture Extrusion
The Flavor of Plant-Based Meat Analogues
Plant Protein Structuring: Recent Developments, Opportunities, and Challenges
Trends and Opportunities in the Global Plant-Based Meat Industry
Feeding the Future: Plant-Based Meat for Global Food Security and Environmental Sustainability
Extrusion Techniques for Meat Analogues
Regulation and Labeling of Plant-Based Beverages and Simulated Meat, Poultry, and Egg Products in Canada and the United States
The Nutrition Limitations of Mimicking Meat
Methods to Analyze Glyphosate (GLY) and Its Main Degradation Product Aminomethylphosphonic Acid (AMPA) in Grains and Grain-Based Foods
Spotlight on the Good Food Institute
Interview with Filiz Koksel
Interview with Gi-Hyung Ryu
September-October
The Changing Trade Landscape in Asian Grain Markets: A U.S. Perspective
The Changing Trade Landscape in Asian Grain Markets: An Australian Perspective
An Overview of Rice and Rice Quality
Breeding, Selection, and Quality Characteristics of Soft White Wheat
Breeding, Selection, and Quality of Partial Waxy Wheat: An Australian Perspective
Milling Flour for Asian Products
Application of Choice Modeling for Understanding Wheat User Preferences in Southeast Asia
Molecular Improvement of Rice Quality
Increasing Whole Grain Consumption in China: Processing and Sensory Challenges
Jiaozi (Chinese Dumplings) and Flour Quality Requirements—An Introduction
Recent
November-December 2020
The Role of Grains in Sustainable Diets
Consumer Perceptions and Purchase Motivations Related to Environmental Sustainability
Grain Proteins: Challenges and Solutions in Developing Consumer-Relevant Foods
Complementing Cereal Grains with Pulse Grains to Enhance the Nutritional and Environmental Sustainability Profiles of Manufactured Foods in Canada and the United States
Biotechnology-Inspired Solutions to Further Increase Sustainability and Healthiness in the Bakery Market
Regenerative Agriculture: A Farmer-Led Initiative to Build Resiliency in Food Systems
SpaceBakery—Sourdough Bread on Planet Mars for Sustainable Innovation on Earth
Tools and Theories to Understand Cake Baking—Focus on Foam-to-Sponge Conversion
Methods for Processing Pulses to Optimize Nutritional Functionality and Maximize Amino Acid Availability in Foods and Feeds
Portable Near-Infrared Spectroscopy for Analysis of Crops
Leaving It Better Than I Found It
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