- Cereals
- 1: Asian Foods
- Asian Foods – Research, Product Range And Quality Attributes
- New Approaches To Identify Gluten Proteins With Enhanced Impacts On Asian Noodle Texture
- Applications Of Rheological Principles To Noodle Texture Studies
- Effect Of Vacuum Mixing On The Quality Of White Salted Noodles
- Current Styles Of Steamed Bread In China
- Evaluation Of Flour Quality For Steamed Bread Processing – A Model Using Canadian Wheat
- Recent Advance In Canadian Research On Asian Noodles
- Defining And Developing Tests To Meet The Key Wheat Quality Requirements Of Asian Foods
- Chinese Dumplings
- 2: Characterising Cereals
- An Arabinoxylan Oxidative Gelation Method And Its Potential To Explain Variation In Soft Wheat Flour Quality
- Cell Walls Of Cereal Grains
- LMAA And Wheat Quality
- Further Starch Characterisation Of Wheat Lines With Different Starch Synthase IIa Null Alleles
- Factors Affecting The Results Of SDS Sedimentation Tests Of Flour And Wholemeal
- A Small Scale Test For The Rheological Quality Of Gluten
- Applying Statistics To A Wheat Cultivar Development Program
- NIR, Remote Sensing, And Cereal Crop Management For Yield And Quality NIR
- 3: Cereal Properties
- Mapping Approach Relating Quantitative Trait Loci To Dough Rheology In An Australian Doubled Haploid Population
- Effect Of Lipid Concentration On The Formation Of Starch Lipid Complexes
- Evaluation Using DSC And ReverseD Phase HPLC Of Starch And Protein Extracted From Two Australian Lentil Cultivars, Matilda And Digger
- Critical Factors Under Pinning Test Mill Performance
- A Rice FATB Insertional Mutant Exhibits Improved Growth And Reduced Photoinhibition At High Temperatures
- Physicochemical Properties Of Processed Pulse Flour
- Australian Hard Wheat Cultivars Are Limited In Their Genetic Variability In Puroindoline Genes
- 4: Statistics And Metrology In Food Analyses
- Statistical Evaluation Of Analytical Methods
- How Traceable Is My Analysis? – A Discussion On Legal Traceability Of Chemical Measurements And Analyses In Australia
- Chemometrics For Characterisation Of Vegetable Oils From Their Chemical Properties
- High Accuracy Determination Of Organochlorine And Organophosphorus Pesticides In Tomato Certified Reference Material
- The Provision Of Reference Values To An Australian Interlaboratory Study Of Themeasurement Of Elements In Wheat Flour
- FEFA And Red Wine Grape Colour Measurements
- 5: Cereal Production And Processing
- Technology Adding Value For Grains And Downstream Products
- Detection Of Floating Gluten Susceptibility In Wheat Flour For Starch/gluten Manufacture
- Effect Of Genotype And Seeding Rate On Grain Size And Uniformity
- Flavour Volatiles Generated In Wheat Grain Cooking Process
- Sponge And Dough Bread Assessment In The Northern Grains Region
- Flour To Bread – The Critical Stages For Process Control
- Size Distribution Of Polymeric Protein In Soy Wheat Doughs During Fermentation
- Elongational Rheology Of Wheat Flour Doughs
- A Laboratory Evaluation Of The Efficiency Of Spray Drying For Encapsulation Of Functional Ingredients
- 6: Biomolecular Aspects Of Analysis, Food And Health
- Variety Identification To Suit The Needs Of Industry
- Genetic Mapping Of The Pdi Genes Of Wheat And Synteny Between These And The Esp2 Locus Of Rice
- Food For Thought: The Impact Of Diet & Exercise On Type 2 Diabetes: A Diabetes Educators Perspective
- Self Assembling Protein Systems: Potential Applications Of Cereal Proteins In Materials Science
- Building Analytical Test Kits; Molecular Biology, The Next Step Forward For Megazyme
- Using Metabolomics As A Functional Genomics Tool To Understand Abiotic Stress Adaptation And Tolerance In Cereals
- The Rise And Rise Of The Genome
- Current Status Of R&D In Golden Rice
- From Farmers To Pharmas
- Traceability: Options To Manage The Cereal Grain Supply Chain
- Fructans Exacerbate Gastrointestinal Symptoms In Irritable Bowel Syndrome And Crohn’s Disease
- Human Health From Analysis Of Plant Genomes
- Conference Information
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- Divisional Awards Of The RACI Cereal Chemistry Division
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- 55th Australian Cereal Chemistry Conference And AACCI Pacific Rim Symposium
- Posters
- A Comparative Study Of Microencapsulation Agents And Techniques For Vitamin Fortification Of Cereal Foods
- Pulse Incorporation And Microencapsulation Strategies To Enhance The Nutritional Attributes Of Asian Noodle Products
- The Effect Of Peroxidase On The Texture And Colour Of White Salted Noodles
- Use Of The Rapid Visco Analyser (RVA) To Predict The Impact Of Fibres On In Vitro Viscosity Under Simulated Gastric Conditions
- Effect Of Chewing Versus Mechanical Breakdown On In Vitro Starch Digestibility Of Grain Based Foods
- A Genome Wide Approach To Better Wheat Grain Fractionation During Milling
- The Incorporation Of Okara As An Ingredient During Processing Of Asian Noodles
- Re Evaluation Of Analysis Procedures For Phytoestrogen Compounds In Soy Products
- Phytoestrogen Contents In Australian Commercial Beancurd (tofu) Products
- Grain Quality Of Fragrant Rice: Distribution Of 2 Acetyl 1 Pyrroline In Tissues Of Paddy Rice
- The Gene For Fragrance In Rice
- High Sequence Diversity And Multiple Copies Of Gsp 1 Genes In Wheat And Implications For Grain Hardness
- A Comparative Study Of Microencapsulated Acids For Flat And Loaf Breads
- The Incorporation Of Microencapsulated Food Acids Into Arabic Bread Formulation And The Impacts On Storage Characteristics
- A Scanning Electron Microscope Study Of Endosperm Morphology In Native Grains
- Evaluation Of Alkaline Extraction For Obtaining Starch And Protein From Australian Lentil Cultivars, Matilda And Digger
- The Application Of Differential Scanning Calorimetry To A Study Of Gelatinisation Of Commercial Mung Bean Starch
- The Effects Of Sample Storage And Handling On Differential Scanning Calorimetry Of Commercial Mung Bean Starch
- Functional Properties Of Enzymatically Hydrolysed Wheat Gluten
- Effects Of Nutritional Treatments On Protein Content, Dough Functionality And Pasta Cooking Quality Of Durum Wheat Cultivars
- Study Of Lipid Protein Interactions In Gluten Using A 3 Step Solvent Extraction And Acetic Acid Fractionation Techniques
- Relationships Between Yield, Protein And Mineral Concentrations In Brown Rice
- New Instruments To Monitor And Manage Sprout Damage
- Changes In Pasting Properties Of 12 Australian Rice Cultivars
- The Effect Of Milling On Rice Quality
- Predicting The Quality Of The Australian Wheat Crop – A Feasibility Study
- The Development Of A Rapid Dough Bread Baking Method Using A Doughlab
- Effects Of Repeated Freezing And Thawing Treatments On Retrogradation Of Starch In Rice
- Composition Of Volatile Flavor Obtained From Polished Graded Flours And Breads By A Steam Distillation Method
- Volatile Flavour Compounds Obtained From Polished Graded Flour And Breads By A Steam Distillation Method
- Effect Of Krill Powder On Baking Properties And Its Application To Bread Crumbs Having Low Oil Absorbing Ability
- Storage Properties Of Bread Made From Hard Type Polished Graded Wheat Flours
- Formation Of An Unusual Product By Extraction Of Wheat Flour With Hydroxylamine
- Australian Grain Industry Expert Panel Image Analysis For Detection Of Defective Grains
- Measuring Rice Grain Dimensions With An Image Analyser
- Commonalities In Quality Requirements Of Wheat Products.
- Study Of Cadmium In Australian Wheat
- A Comparison Of Instrumental Techniques Used To Discriminate The Cooking Quality Of Spaghetti
- A Brief History Of The R.A.C.I. Cereal Chemistry Division
- 1: Asian Foods
Sub-Committee Convenors
Biscuit quality |
Helen Allen |
Check sample |
Denise Pleming/Robert Raymond |
Cereal varieties |
Tremayne Watts/Richard Williams |
Cereal variety identification |
Ian Batey |
Colour |
Helen Allen |
Image Analysis |
Samantha Openshaw/Helen Allen |
Instrument texture |
Mike Sissons |
NIR spectroscopy |
Sophie Roumeliotis/Phil Williams |
Physical dough testing |
Bill Lambe |
Rapid Viscoanalyser |
Rod Booth/Tony Blakeney |
