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Approved Methods Board (AMB) The AMB (formerly known as the Approved Methods Leadership Committee) consists of all Technical Committee chairs.
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Asian Products
Asian grain products have unique characteristics that require quality ingredients and novel processes to achieve a high-quality standard. Developing methods and review processes enable this committee to set a benchmark for innovation, quality, and consistency of Asian products across the world.
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Bioactive Compounds Methods
Experts in this committee develop and validate methods for quantifying bioactive compounds in grains and grain-based foods. These methods ensure accuracy and reliability in measuring the concentration of bioactive compounds, which is essential for both research and quality control purposes.
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Bread Baking Methods
Members of this committee contribute their expertise in understanding the chemical and physical properties of ingredients used in bread baking and use that knowledge to create methods that ensure bread products meet safety, regulatory, and quality standards.
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Chemical Leavening
Chemical Leavening Committee members have an interest in the ingredients used to chemically leaven bakery and other food products. Leavening components include the bicarbonates (the base) along with the acids that react with them. Members encompass ingredient manufacturers and application scientists who formulate the finished foods. |
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Dietary Fiber and Other Carbohydrates
The Dietary Fiber Committee plays a central role in developing and validating methods for the accurate quantification and characterization of dietary fiber and carbohydrates in food samples.
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Enhancements Review This committee oversees the inclusion of all method enhancements. Enhancements include figures, supplemental material, videos, calculators, etc.
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Experimental Milling The goal of this committee is to improve and develop methods and provide information for procedures of the experimental milling of cereals, grains, and legumes to provide sample for further characterization of the raw materials. |
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Food Safety and Microbiology The Food Safety and Microbiology Committee's goal is to aid members in identifying and managing food safety risks from chemical and biological contaminants by sharing our experience, knowledge, and providing support for methods and scientific information through review. |
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Methods for Grain and Flour Testing &
Spectroscopic Methods These committees meet together with the goal to improve and develop methods for cereal and grain based ingredients to maximize potential of application in different foods and meaningfully impact various stages of the grain life cycle including breeding, cultivation, post harvest handling, and food processing. |
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Molecular Biomarkers for Grain This committee develops guidelines and educates industry professionals on the use of biomolecular methods in grains and pulses. We develop, improve, and validate biomolecular analytical methods for use in breeding and trade, and for testing ingredients and foods. |
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Oat and Barley Products The Oat and Barley Products Committee consists of technical experts from academia, industry, and government research institutions, and aims to promote best practices and the development of analytical technologies in oat and barley agriculture and milling R&D. |
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Proficiency Program Advisory Board A select group of experts who lend their expertise to the AACC Laboratory Proficiency Rating Program.
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Pasta Products Analysis
The Pasta Products Technical Committee is a group specializing in creating methods for the analysis of pasta products. They develop standards for assessing the quality, nutritional value, and safety of pasta samples, supporting both industry and regulatory needs.
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Physical Testing Methods The focus of the Physical Testing Methods Committee is the development of methods involving the physical characterization of flours, doughs, ingredients, grains and other raw materials, and finished products. The results are related to fundamental aspects of cereal chemistry that can be used to predict the potential of processing end-use performance and final product quality. |
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Protein and Enzyme Methods
The Protein and Enzymes Technical Committee creates analytical methods for assessing the protein content, enzyme activity, and quality of grain-based food products.
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Pulse and Legume The goal of the Pulse and Legume Technical Committee is to identify and develop standardized analytical methods and guiding documents to measure the quality, nutrition, non-nutrient composition, and functionality of pulse and legume crops and their derived ingredients. |
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Rice Milling and Quality
Members of the Rice Milling and Quality Technical Committee develop and validate methods for quantifying key quality parameters in rice, such as moisture content, amylose content, protein content, and grain size distribution. They also create methods for rice milling and quality assessment, and end use processing and functionality.
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Soft Wheat and Flour Products The Soft Kernel Wheat and Flour Products Technical Committee, which includes non-wheat flour, focuses on the development and review of methods of ingredient quality, including grains, flour, dough, batter, and cereal-based finished products. |
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Statistical Advisory
A group of select statistics experts who collaborate with all Technical Committees to design validation studies that accurately reflect the intended use of the analytical method and the characteristics of the samples being analyzed. They ensure the validation design protocols meet predefined criteria for method performance.
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Vitamin, Minerals, and Lipids
This committee is responsible for developing and validating methods for the accurate quantification and characterization of vitamins, minerals, and lipids in food samples.
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Yeast Evaluation
The Yeast Evaluation Technical Committee specializes in creating analytical methods for yeast evaluation, and assessing yeast quality, performance, and metabolic activity in various food systems.
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