 | This article needs additional citations for verification .(September 2022) |
Cereals & Grains Association (formerly AACC International, formerly the American Association of Cereal Chemists) is a non-profit professional organization of members who are specialists in the use of cereal grains in foods. Founded in 1916, they are headquartered in Eagan, Minnesota. [1]
Cereals & Grains Association has nine active sections. Four of the nine active sections are located outside of the United States and they are located in western Canada, Australia, Japan, and Europe. [2]
Cereals & Grains Association has eleven divisions. These include biotechnology, carbohydrate, engineering/processing, milling/baking, nutrition, protein, rheology, rice, food safety and quality, pet and animal food, and pulses.
Cereals & Grains Association publishes Cereal Chemistry , a bimonthly publication in cereal science, including processing, oils, and laboratory tests on these grains (corn, oat, barley, rye, etc.), Cereal Foods World , the bi-monthly magazine of the association that deals with research papers and professional issues related to those who are involved in cereal science, and books on different issues relating to grains and cereals (storage, milling, processing, food quality, food safety, ingredients, dietary fiber, and nutrition). [3]
Throughout its existence, Cereals & Grains Association has offered continuing education or professional development courses to its members and non-members on issues dealing with cereal science and grain processing issues. These courses have included food safety, employee safety, extrusion, processing, and more.
A cereal is any grass cultivated for the edible components of its grain, which is composed of an endosperm, a germ, and a bran. Cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. They include rice, wheat, rye, oats, barley, millet and maize. Edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals.
Breakfast cereal is a traditional breakfast food made from processed cereal grains. It is traditionally eaten as part of breakfast, or a snack food, primarily in Western societies.
Bran, also known as miller's bran, is the hard layers of cereal grain surrounding the endosperm. It consists of the combined aleurone and pericarp. Corn (maize) bran also includes the pedicel. Along with the germ, it is an integral part of whole grains, and is often produced as a byproduct of milling in the production of refined grains.
The germ of a cereal grain is the part that develops into a plant; it is the seed embryo. Along with bran, germ is often a by-product of the milling that produces refined grain products. Cereal grains and their components, such as wheat germ oil, rice bran oil, and maize bran, may be used as a source from which vegetable oil is extracted, or used directly as a food ingredient. The germ is retained as an integral part of whole-grain foods. Non-whole grain methods of milling are intended to isolate the endosperm, which is ground into flour, with removal of both the husk (bran) and the germ. Removal of bran is aimed at producing a flour with a white rather than a brown color, and eliminating fiber, which reduces nutrition. The germ is rich in polyunsaturated fats and so germ removal improves the storage qualities of flour.
Parboiled rice is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying. These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils. The treatment is practiced in many parts of the world.
A whole grain is a grain of any cereal and pseudocereal that contains the endosperm, germ, and bran, in contrast to refined grains, which retain only the endosperm.
AACC may refer to:
The Institute of Food Technologists (IFT) is an international, non-profit scientific society of professionals engaged in food science, food technology, and related areas in academia, government and industry. It has more than 17,000 members from more than 95 countries.
Benjamin Ricardo Jacobs, Ph.D. was born at the American Consulate in Lima, Peru to Rosa Mulet Jacobs of Valparaíso, Chile, a French-Chilean, and Washington Michael Jacobs of South Carolina in the United States. Originally christened on April 5, 1879 as Ricardo Benjamin Jacobs, he later changed his name, once by reversing the order of his first and middle name, and then in some records by anglicizing the name Ricardo to Richard. His mother was the accomplished and well-educated daughter of a noted French merchant in Valparaíso. At the time of his birth, his father was the American vice-consul to Peru. A businessman with many interests in the United States, including mining, his father also was engaged in mining in several countries in South America and he published the Imprenta Americana and a semi-weekly newspaper, El Tumbes.
Elieser Salman Posner is a specialist in Grain Science. He holds a PhD in Grain Science & Industry from Kansas State University.
Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word feed more often refers to fodder. Animal feed is an important input to animal agriculture, and is frequently the main cost of the raising or keeping of animals. Farms typically try to reduce cost for this food, by growing their own, grazing animals, or supplementing expensive feeds with substitutes, such as food waste like spent grain from beer brewing.
Isydore Hlynka was a Canadian biochemist, and Ukrainian Canadian community leader. He was born in the village of Denysiw, near Ternopil. He came to Canada at age one in 1910 with his parents, who homesteaded near Delph, Alberta, north of Vegreville.
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legumes.
A Unifine mill is a single one-pass impact milling system which produces ultrafine-milled whole-grain wheat flour that requires no grain pre-treatment and no screening of the flour. Like the grist or stone mills that had dominated the flour industry for centuries, the bran, germ, and endosperm elements of grain are processed into a nutritious whole wheat flour in one step. Consumers had accepted whole wheat products produced by grist or stone mills. The flour produced by these mills was quite coarse as they included the bran and the germ elements of the grain.
In agriculture, grain quality depends on the use of the grain. In ethanol production, the chemical composition of grain such as starch content is important, in food and feed manufacturing, properties such as protein, oil and sugar are significant, in the milling industry, soundness is the most important factor to consider when it comes to the quality of grain. For grain farmers, high germination percentage and seed dormancy are the main features to consider. For consumers, properties such as color and flavor are most important.
COCERAL is a European association, representing the trade in cereals, rice, feedstuffs, oilseeds, olive oil, oils and fats and agrosupply.
Feed manufacturing refers to the process of producing animal feed from raw agricultural products. Fodder produced by manufacturing is formulated to meet specific animal nutrition requirements for different species of animals at different life stages. According to the American Feed Industry Association (AFIA), there are four basic steps:
Nancy Ames is a Canadian scientist with Agriculture and Agri-Food Canada known for her research on the nutrition and quality of cereals and pulses. She works closely with plant scientists to maximize the health benefits of new varieties and ensure that these benefits are maintained when the crops are harvested and processed. Ames also works with food processors to develop new food processing techniques and new ways to evaluate them. She has invented new food products and holds two patents. She was the scientific lead that lead to the health claim “Barley beta-glucan soluble fibre and reduction of blood cholesterol, a risk factor for cardiovascular disease” which was approved by Health Canada in 2012. She has been instrumental in promoting the health benefits of cereal grains in Canada.
Yeshajahu Pomeranz (1922–1995) was an Israeli-American food scientist.
Louise Slade was a food scientist known for her work on food polymer science. She was an elected fellow of the Institute of Food Technologists and of the American Association of Cereal Chemists.
| International | |
|---|---|
| National | |
