May-June 2007

Culinary Perspectives
Vol. 52, No. 3, pp. 97-164

EDITORIAL

What Good Chaos?, D. Best, page 99. doi:10.1094/CFW-52-3-0099.
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Letters to the Editor, page 100. doi:10.1094/CFW-52-3-0100.
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FEATURES

Taquerias "al Norte", C. Baggs, page 102. doi:10.1094/CFW-52-3-0102.
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Phenolic Compounds in Cereal Grains and Their Health Benefits, L. Dykes and L. W. Rooney, page 105. doi:10.1094/CFW-52-3-0105.
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PERSPECTIVES

Dietary Fiber Definitions at Risk, D. Gordon, page 112. doi:10.1094/CFW-52-3-0112.
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Harnessing the Power of Antioxidants: It's Gone Way Beyond Orange Juice, L. Dornblaser, page 124. doi:10.1094/CFW-52-3-0124.
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RESEARCH

Measuring Total Dietary Fiber of Resistant-Starch Products Using Different Test Kits, A. Evans, page 126. doi:10.1094/CFW-52-3-0126.
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Effects of Hand Pounding, Abrasive Decortication–Hammer Milling, Roller Milling, and Sorghum Type on Sorghum Meal Extraction and Quality, M. M. Kebakile, L. W. Rooney, and J. R. N. Taylor, page 129. doi:10.1094/CFW-52-3-0129.
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Electronic Nose and GC-MS to Investigate the Volatile Component of an Italian Traditional Pasta, A. Baiano, P. Siciliano, A. M. Taurino, D. S. Presicce, G. Gambacorta, C. Lamacchia, S. Pati, and E. La Notte, page 138. doi:10.1094/CFW-52-3-0138.
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COLUMNS

Folic Acid Continues in the News, J. Jones, page 144. doi:10.1094/CFW-52-3-0144.
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Gluten-Free Product Development, R. Broz and T. Horne, page 148. doi:10.1094/CFW-52-3-0148.
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CROSSROADS

Gluten-Free: Increasing Opportunities with Increasing Awareness, K. Fitzpatrick, page 150. doi:10.1094/CFW-52-3-0150.
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AACC INT'L REPORTS

2007 AACC International Annual Meeting, page 152.
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ADVERTISING

Coperion Werner & Pfleiderer

ENRECO Inc.

Prepared Foods Magazine


IN EVERY ISSUE

Association News, page 159.
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Departments, page 161.
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Advertisers' Index, page 163.

Sponsors, page 164.


SUPPLEMENT

C&E Spring Meeting, Montpellier, France
Consumer Driven Cereal Innovation: Where Science Meets Industry.
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