aaccnet.orgCereals & Grains Association

Cereals & Grains AssociationTurn on more accessible mode Turn off more accessible mode Home About My Account Join Renew Contact Careers Log In It looks likeabout rice physiology, quality, milling, functionality, and sensory evaluation. The structure and composition of a rice kernel and the physicochemical properties of kernel constituents will also be discussed.​​ In-person registration is sold out, but you can still join us virtually! Register Now homeAd Industry Supporter homeBlock3_text Chemistry, Quality, and Technology Conference​ October 16–17, 2024 • Hyatt Regency, Schaumburg, Illinois ​​ ​ Abstract submission is now open for the inaugural Chemistry, Quality, and Technology Conference! ​We encourage researchers, academics, industry professionals, and students to submit abstracts that contribute to the ongoing dialogue surrounding the industry’s critical topics. Submit your emerging research and innovation in methods-based content by June 6. Don’t forget to mark your calendars—registration opens in May! Learn More homeBlock3_image Engage with leading colleagues in your field and become a Cereals & Grains Member today! Join for Free! homeBlock4_image homeBlock4_text ​​​PROTEIN QUALITY AND BIOAVAILABILITY WEBINAR​​ Members can view the on-demand recording NOW for free! Did you miss it? Members can watch this new webinar​ about regulatory issues with protein and protein digestibility-corrected amino acid score (PDCAAS) with Dr. James House, University of Manitoba. ​Learn about the application of protein quality measures, including the potential to use in vitro methods, in regulatory guidelines relative to the nutritional facts for protein content.​​ Learn More homeBlock5_text FEATURED SCIENCE Nutritional Aspects of Composite Flours for Baked and Extruded Products: A Review​ This Cereal Chemistry Editor’s Pick,​​​​ by Carolina A. A. Amadeu, Silvia M. Martelli​ and Fernanda M. Vanin, presents a systematic overview on the development and properties of composite flours and their uses as sources of nutritional ingredients. Read​ More ​ homeBlock5_image homeBlock6_image homeBlock6_Text ANALYTICAL RESOURCES New AACC Laboratory Proficiency Rating Program (LPRP) Series — Alternative Flour! Subscribe to our new Alternative Flour Series (ALTFLR) in the LPRP Flour Analysis Category today to receive bimonthly samples of flour from pulses, grain, and cereal sources other than wheat, such as peas, quinoa, and lentil. Analys​​​es include moisture, protein, ash, dietary fiber, total starch, and more. Subscribe Today! New Guidelines for AACC Approved Methods of Analysis The new Guideline for Dietary Fiber Analysis ​ method helps you select the appropriate method for measuring dietary fiber, based on the ingredients in the formulation. Find it in Section 32 — #32-01.01.​ You can find our other recently added method, Guideline for the Production of Laboratory-Milled Whole Wheat Flour , in Section 26 — #26-05.01.​ Subscribe to AACC Approved Methods ​ and get ongoing access to 350+ Methods and counting!​​ ​ Subscribe Now! homeBlock7_text ​​​Thanks to our top ​corporate members​​​ Interested in becoming a cor​porate member? Learn more today! homeBlock7_image About Join Contact Advertise Privacy Policy Email...