aaccnet.orgCereals & Grains Association
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Title:Cereals & Grains Association
Description:Cereals & Grains Association is a nonprofit organization dedicated to advancing the knowledge and understanding of cereal grain science through research leadership, education, superior technical service, and advocacy.
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Cereals & Grains Association -- Home About My Account Join Renew Contact Log In ABOUT SCIENTIFIC INITIATIVES MEMBERSHIP MEETINGS & EVENTS PUBLICATIONS ANALYTICAL RESOURCES STORE Media Resources What is Cereal Grain Science? History News News Release Mailing List Request a News Release Mobile App Standard Definitions & Resources Scientific Advisory Panel Report Online Community Leadership Governance Awards Divisions Engage & Collaborate Foundation Member Benefits & Pricing Member Search Newsletter Sections Student Association Join Renew Cereals & Grains 20 Future Annual Meetings Annual Meeting Archives Continuing Education Meeting Presentations Webinars Upcoming Events Annual Meeting Mail List Sign Up Cereal Chemistry Cereal Chemistry - Call for Papers Cereal Chemistry - Back Issues Cereal Foods World Cereal Foods World - Back Issues Cereal Foods World - Plexus Archive Online Books Bookstore Collaboration Sites Media Kit Approved Methods Laboratory Proficiency Rating Program ABOUT Media Resources What is Cereal Grain Science? History News News Release Mailing List Request a News Release Mobile App SCIENTIFIC INITIATIVES Standard Definitions & Resources Scientific Advisory Panel Report MEMBERSHIP Online Community Leadership Governance Awards Divisions Engage & Collaborate Foundation Member Benefits & Pricing Member Search Newsletter Sections Student Association Join Renew MEETINGS & EVENTS Cereals & Grains 20 Future Annual Meetings Annual Meeting Archives Continuing Education Meeting Presentations Webinars Upcoming Events Annual Meeting Mail List Sign Up PUBLICATIONS Cereal Chemistry Cereal Chemistry - Call for Papers Cereal Chemistry - Back Issues Cereal Foods World Cereal Foods World - Back Issues Cereal Foods World - Plexus Archive Online Books Bookstore Collaboration Sites Media Kit ANALYTICAL RESOURCES Approved Methods Laboratory Proficiency Rating Program STORE Cereals & Grains Association COVID-19 Resources: We are working hard to keep connected to our members and community. Stay connected with our news and resources available to you during this time. Read More > FEATURED SCIENCE Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality This paper presents interesting findings on the use of lactic, citric and tartaric acids as anti-browning agents in the parboiling of rice. The addition of these organic acids to the soaking water increased the head rice yield and gelatinization degree, which has potential to improve the quality of parboiled rice. New Issue of Cereal Foods World Available. This issue explores various facets of alternative grains and delves into practical aspects of how they can be incorporated into mainstream global food systems. OUR COMMUNITY MOVES FORWARD ONLINE As we all face daily changes to how we work and interact with others, Cereals & Grains Association is introducing a new, online community to keep you connected with your peers in cereals grain science. The online community is a platform for both members and nonmembers to give advice and collaborate on the recent industry challenges we’re all facing – a place for relevant and timely discussions and support. We encourage you to join the community and start contributing to the conversation today! CEREALS & GRAINS 20 Join us in Calgary, Alberta, Canada October 25 - 27, 2020 to connect grain science with global sustainability at our annual meeting. We are closely monitoring the evolving, international advisories regarding COVID-19 with your health, safety and well-being as our highest priority. The planning of Cereals & Grains 20 is moving forward with optimism that our community will be able to attend this valuable event. Submissions for Abstracts , Symposia , Workshops and Tours are now open. METHODS Propose a Method All Methods Request a Quote Introducing Five Approved Methods from Technical Committees in 2019 AACC 61-04.01 Gelatinization Temperature of Milled Rice Flour AACC 61-10.01 Determining Crack Resistance and Translucency of Paddy Rice Kernels Using the PaddyCheck Instrument AACC 66-51.01 Fully Cooked Time of Spaghetti AACC 66-52.01 Determination of Cooked Spaghetti Firmness AACC 56-15.01 Solvent Retention Capacity Profile—Automated Measurement ANNOUNCEMENTS Cereals & Grains Association Member, Maureen C. Olewnik, Has a Wildly Popular Food-related Podcast Something to Chew On explores the complexity and nuance of the global food system, celebrates the progress we have made, and debates the best ways for humans to proceed forward into the future. Check the podcast out now! Advertise | Bookstore | Contact Us...
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