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​July-August 2017​

doi: 10.1094/CFW-2017-4

doi: 10.1094/CFW-62-4-0131

Cereal Side-Streams as Alternative Protein Sources

doi: 10.1094/CFW-62-4-0132

N. Sozer, E. Nordlund, D. Ercili-Cura, and K. Poutanen

Pages 132-137

Does the Concentration, Isolation, or Deflavoring of Pea, Lentil, and Faba Bean Protein Alter Protein Quality?

doi: 10.1094/CFW-62-4-0139

M. G. Nosworthy, M. C. Tulbek, and J. D. House

Pages 139-142

Future Proteins: Functionality, Processing, and Sourcing

doi: 10.1094/CFW-62-4-0144

C. Don

Pages 144-147

Insights into Extrusion of Protein

doi: 10.1094/CFW-62-4-0148

S. Hood-Niefer

Pages 148-150

Laboratory-Scale Extrusion: Open the Black Box of Extrusion Processing for Improved Product Development

doi: 10.1094/CFW-62-4-0151

J. E. Bock and P. Deiters

Pages 151-155

AACCI Approved Methods Protein and Enzyme Methods Technical Committee Collaborative Study: Detection of Gluten in Corn Flour and Corn-Based Foods by R5 Qualitative Test Method

doi: 10.1094/CFW-62-4-0156

Katharina Anne Scherf and Peter Koehler

Pages 156-160

CIMMYT Series on Carbohydrates, Wheat, Grains, and Health: Role of Carbohydrates and Grains in Nutrition and Neurological Disorders: Headache, Attention Deficit Hyperactivity Disorder, and Depression^,

doi: 10.1094/CFW-62-4-0162

Julie M. Jones, Roberto J. Peña, Renee Korczak, and Hans J. Braun

Pages 162-171

doi: 10.1094/CFW-62-4-0172

Assessing Risk in Food Ingredients

doi: 10.1094/CFW-62-4-0173

Richard F. Stier

Pages 173-176

doi: 10.1094/CFW-62-4-0178

Cereals 17 Symposium: Introductory Brain Teaser for the Cereal Chemist—How Do We Categorize Processed and Ultraprocessed Foods?

doi: 10.1094/CFW-62-4-0182

Julie M. Jones and Roger A. Clemens

Pages 182-184

doi: 10.1094/CFW-62-4-0186

doi: 10.1094/CFW-62-4-0189

doi: 10.1094/CFW-62-4-0190