glyphosate (GLY) and aminomethylphosphonic acid (AMPA) published in peer-reviewed scientific literature (Table I). It is not meant to be an exhaustive list of testing methodologies, but to indicate the breadth of technologies used, range of sensitivity, range of matrices, and range of validation status. Preference for inclusion on this list is given to more recent publications as they reflect technologies and materials currently available and also reference older work. These are mature methods using common technologies that have been validated and applied to real samples, as opposed to methods under development.
{"title":"Methods to Analyze Glyphosate (GLY) and Its Main Degradation Product Aminomethylphosphonic Acid (AMPA) in Grains and Grain-Based Foods","authors":"S. Tittlemier","doi":"10.1094/cfw-65-4-0046","DOIUrl":"https://doi.org/10.1094/cfw-65-4-0046","url":null,"abstract":"glyphosate (GLY) and aminomethylphosphonic acid (AMPA) published in peer-reviewed scientific literature (Table I). It is not meant to be an exhaustive list of testing methodologies, but to indicate the breadth of technologies used, range of sensitivity, range of matrices, and range of validation status. Preference for inclusion on this list is given to more recent publications as they reflect technologies and materials currently available and also reference older work. These are mature methods using common technologies that have been validated and applied to real samples, as opposed to methods under development.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185679","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Fresh Freight: Innovation and Challenges in the Produce Industry","authors":"","doi":"10.1094/cfw-65-1-0007","DOIUrl":"https://doi.org/10.1094/cfw-65-1-0007","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61185761","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
When a new variety of rice is released from a breeding program, it must undergo two major stages to determine whether it will persist. The first is adoption by farmers, and the second is acceptance by consumers. The latter will determine whether a variety becomes popular or not. For this reason, rice improvement programs aim to develop varieties that combine agronomic performance and good grain quality. Grain quality is assessed by a set of routine measurements that are rapid and low cost. The limitation of these methods is that they are not strongly linked to the sensory experience of eating rice. This is complicated by the fact that it is difficult to describe that experience and then link the descriptions to components of the grains. Increasingly, these routine tools are used as phenotyping tools to search for associated genes and mutations. These mutations are then developed into molecular markers that enable breeders to select for quality early in the process. For the physical traits of quality, this is much simpler, because length, shape, chalk, and broken grain can easily be measured and described. Several markers have been developed for some of the traits that impact sensory properties, but there is still a long path ahead to develop a complete suite of markers for both physical and sensory properties of rice.
{"title":"Molecular Improvement of Rice Quality","authors":"Melissa Fitzgerald, Venea Dara, Daygon","doi":"10.1094/cfw-65-5-0057","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0057","url":null,"abstract":"When a new variety of rice is released from a breeding program, it must undergo two major stages to determine whether it will persist. The first is adoption by farmers, and the second is acceptance by consumers. The latter will determine whether a variety becomes popular or not. For this reason, rice improvement programs aim to develop varieties that combine agronomic performance and good grain quality. Grain quality is assessed by a set of routine measurements that are rapid and low cost. The limitation of these methods is that they are not strongly linked to the sensory experience of eating rice. This is complicated by the fact that it is difficult to describe that experience and then link the descriptions to components of the grains. Increasingly, these routine tools are used as phenotyping tools to search for associated genes and mutations. These mutations are then developed into molecular markers that enable breeders to select for quality early in the process. For the physical traits of quality, this is much simpler, because length, shape, chalk, and broken grain can easily be measured and described. Several markers have been developed for some of the traits that impact sensory properties, but there is still a long path ahead to develop a complete suite of markers for both physical and sensory properties of rice.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
ABSTRACT Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacturers. This article focuses on the current development status of whole grains and the processing and sensory challenges to increasing whole grain food consumption in China. Whole grain foods have been consumed in China for centuries; however, refined grain products became more popular with advances in grinding technology. In recent years, a decline in people’s health has reminded consumers that whole grain foods are excellent alternatives in a healthy diet. The market share of whole grain foods started to increase at a very fast pace in China at the beginning of the 21st century. Processing technology is a key factor influencing the expansion of whole grain products. Due to the darker color and larger particle size of bran and active enzymes in the germ, whole grain foods usually present an undesirable appearance, mouthfeel, and shelf life. Grinding of the entire kernel, sprouting, fermentation, and extrusion techniques have shown great benefits in improving the texture and sensory characteristics of whole grain foods. Because of nutrient loss during processing, a balance between desirable flavor and nutritional value should be considered for future innovations in whole grain processing technology.
{"title":"Increasing Whole Grain Consumption in China: Processing and Sensory Challenges","authors":"Meng Niu, G. Hou","doi":"10.1094/cfw-65-5-0058","DOIUrl":"https://doi.org/10.1094/cfw-65-5-0058","url":null,"abstract":"ABSTRACT Whole grains and their products have existed or been introduced worldwide, but there are still some challenges facing researchers and food manufacturers. This article focuses on the current development status of whole grains and the processing and sensory challenges to increasing whole grain food consumption in China. Whole grain foods have been consumed in China for centuries; however, refined grain products became more popular with advances in grinding technology. In recent years, a decline in people’s health has reminded consumers that whole grain foods are excellent alternatives in a healthy diet. The market share of whole grain foods started to increase at a very fast pace in China at the beginning of the 21st century. Processing technology is a key factor influencing the expansion of whole grain products. Due to the darker color and larger particle size of bran and active enzymes in the germ, whole grain foods usually present an undesirable appearance, mouthfeel, and shelf life. Grinding of the entire kernel, sprouting, fermentation, and extrusion techniques have shown great benefits in improving the texture and sensory characteristics of whole grain foods. Because of nutrient loss during processing, a balance between desirable flavor and nutritional value should be considered for future innovations in whole grain processing technology.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2020-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61186128","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Rapid advances in genomics technology have continued over the last few years. The ability to edit plant genes has been enabled by the development of clustered regularly interspaced short palindromic repeats and associated protein 9 (CRISPR/Cas9) and related technologies. The continuing improvements in DNA sequencing technology have complemented these new technologies by facilitating efficient and very specific targeting of genetic changes to specific genes and traits. Plant breeding can now move beyond marker-assisted breeding and genetic modification technologies to more complete and planned genetic improvements. Grain crops, in particular, are likely to benefit from increased rates of genetic gain. The genetic basis of grain characteristics will be more easily determined, resulting in new opportunities to improve grain quality and innovate in the development of new traits. Product traceability and identity preservation will also be enhanced by these technologies.
{"title":"Genomics and Gene-Editing Technologies Accelerating Grain Product Innovation","authors":"R. Henry","doi":"10.1094/cfw-64-6-0066","DOIUrl":"https://doi.org/10.1094/cfw-64-6-0066","url":null,"abstract":"Rapid advances in genomics technology have continued over the last few years. The ability to edit plant genes has been enabled by the development of clustered regularly interspaced short palindromic repeats and associated protein 9 (CRISPR/Cas9) and related technologies. The continuing improvements in DNA sequencing technology have complemented these new technologies by facilitating efficient and very specific targeting of genetic changes to specific genes and traits. Plant breeding can now move beyond marker-assisted breeding and genetic modification technologies to more complete and planned genetic improvements. Grain crops, in particular, are likely to benefit from increased rates of genetic gain. The genetic basis of grain characteristics will be more easily determined, resulting in new opportunities to improve grain quality and innovate in the development of new traits. Product traceability and identity preservation will also be enhanced by these technologies.","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"42027961","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"Testing Is More Than the Numbers","authors":"","doi":"10.1094/cfw-64-1-0008","DOIUrl":"https://doi.org/10.1094/cfw-64-1-0008","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61184853","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
{"title":"AACCI Approved Methods Technical Committee Report: Collaborative Study on the Cooking Time and Firmness of Spaghetti (Methods Report 66-51.01 and 66-52.01)","authors":"","doi":"10.1094/cfw-64-1-0009","DOIUrl":"https://doi.org/10.1094/cfw-64-1-0009","url":null,"abstract":"","PeriodicalId":50707,"journal":{"name":"Cereal Foods World","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"61184865","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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