Volume 92 of the Journal of Cereal Science is now published! The Journal of Cereal Science, the official Journal of ICC,  provides an International forum for the publication of original research papers of high standing covering all aspects of cereal science. ICC Members benefit from reduced subscription fees - contact the ICC Headquarters for more details! Read more about it at the Journal Website

Here are some highlights from this issue:

• Evaluation of rice as unregulated hidden allergen by fast real-time PCR; Pierboni et al.
  
  
• Acetylation of intact white rice grains to alter the physicochemical properties; Nawaz et al.
  
  
• The nutritional components and physicochemical properties of brown rice flour ground by a novel low temperature impact mill; Yan et al.
  
  
• Effect of aging at different temperatures on LAOS properties and secondary protein structure of hard wheat flour dough; Turksoy et al.
  
  
• Effects of cold temperature on starch molecular structure and gelatinization of late-maturity alpha-amylase affected wheat; Neoh et al.
  
  
• Investigation on morphological structure and crystal transition of maize starch gelatinized in pure glycerol; Xu et al.
  
  
• Effect of thermal packaging temperature on Chinese steamed bread quality during room temperature storage; Xu et al.
  
  
• Multi-elemental analysis of flour types and breads by using laser induced breakdown spectroscopy; Akin et al.
  
  
• Polysaccharide isolated from fermented barley activates innate immune system and anti-tumor metastasis in mice; Jo et al.
  
  
• Structural characterization and antioxidant activity of condensed tannins fractionated from sorghum grain; Jiang et al.
  
  
• Both genetic and environmental conditions affect wheat grain texture: Consequences for grain fractionation and flour properties; Lullien-Pellerin et al.
  
  
• Characterization of the FODMAP-profile in cereal-product ingredients; Ispiryan et al.
  
  
• Effect of stir-frying on oat milling and pasting properties and rheological properties of oat flour; Qian et al.
  
  
• Effects of roller and hammer milling on the yield and physicochemical properties of fibre-rich fractions from biofortified and non-biofortified hull-less barley; Acar et al.
  
  
• Effects of different extraction methods on the structural properties and bioactivities of polysaccharides extracted from Qingke (Tibetan hulless barley); He et al.
  
  
• Crucial role of amylose in the rising of gluten- and additive-free rice bread; Aoki et al.
  
  
• Optimisation of droplet digital PCR for determining copy number variation of α-gliadin genes in mutant and gene-edited polyploid bread wheat; Jouanin et al.

News

04 March 2020

FINAL VIRTUAL CONFERENCE ON SUSTAINABLE CEREALS
6 MARCH - 12.30 - 16:00 CET

Register for free at https://register.gotowebinar.com/register/4311266860038528013! This conference will be interesting for university students of all levels and academic faculty in any food-related programme, cereal industry representatives, and anyone interested in sustainable food production. See the programme attached with the fresh ideas and topics of the student teams!

Free and open to the public!!

The FOODFACTORY-4-US SUSTAINABLE SUPPLY CHAIN INTERNATIONAL STUDENT COMPETITION - organised by the ISEKI-Food Association in collaboration with ICC -  as part of the NextFOOD project - has been running since November 2019 with student teams from universities worldwide competing in a game based on participatory education and action learning to find the best solutions to how ancient/alternative grains can contribute to improved sustainability in the cereal chain.

To learn more about the student competition, visit us at https://food-sta.eu/foodfactory-4-us

Join this free virtual conference on sustainability in the cereal chain!

News

13 February 2020

We are happy to present a versatile and multidisciplinary programme featuring plenary sessions embracing the challenges and opportunities facing the cereal science community. Poster displays and competitions as well as a networking dinner for all our contributors to develop long lasting collaborations throughout the world will complement ICBC2020. 

A selection of the talks are:

• "Our daily bread: an exciting and socially relevant research object"
• "Delivering health benefits with bakery products"
• "Flexibility andd transparency, the new challenges for wholesale bakeries"
• "Why do so many consumers purchase ´gluten-free` products?"
• "The balance between oven rise and structure setting in pound cake making"
• "Whole grain food definitions - are we reaching a consensus?
• "Bread dough rheology - measuring it to control the end product quality"
• "Transgenic wheat with elevated endosperm triglyceride lipid - effencts on grain composition and baking"
• "Noodle quality - a molecular approach"

Regular online registration is still open - Take the chance to interact and strengthen you network - sign up today!

Looking to put your company and its competences in the focus of the cereal science and technology sector? Check the conference webpage for detailed information or contact the This email address is being protected from spambots. You need JavaScript enabled to view it. for tailormade solutions!

News

11 February 2020

Submission for poster presentation still possible - submit by 31 January 2020.

Get your work in front of a focussed group of cereal and bread scientists and technologists from around the world. Showcase your research and your contributions to the field and join your colleagues in presenting a poster at ICBC2020.

This event will give you multidisciplinary and in-depth insight to the hot topics of cereal and bread research and technology. A draft programme will be available soon.

BEST POSTER AWARD: The Journal of Cereal Science will be sponsoring 2 ICC Awards for innovative or exceptional work in cereal research. The awardees will be selected from the poster submissions.

Take your chance and join this experts' event by registering today or putting your company in the spotlight by becoming a sponsor or exhibitor. 

All information and the link to registration can be found at: http://icbc2020.icc.or.at/ 

Join us in Christchurch and expand your cereal network!

Get all details and submit today!

News

21 January 2020