September-October 2007

Global Nutrition
Vol. 52, No. 5, pp. 237-300

EDITORIAL

Surviving Chaos, D. Best, page 239. doi:10.1094/CFW-52-5-0239.
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FEATURES

Industrial Approaches to Micronutrient Fortification of Traditional Nixtamal Tortillas, M. L. Dunn, S. O. Serna-Saldivar, and E. H. Turner, page 240. doi:10.1094/CFW-52-5-0240.
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Application of Bulgur Technology to Food Aid Programs, M. Bayram, page 249. doi:10.1094/CFW-52-5-0249.
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A Profile of the Flaked Rice Industry in India, S. Sulochana, K. Singaravadivel, R. Vidyalakshmi, and A. Dakshinamurthy, page 257. doi:10.1094/CFW-52-5-0257.
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Development of Bean-Corn Tortillas, C. M. Machado, L. Lamothe, B. Ismail, and S. S. Nielsen, page 263. doi:10.1094/CFW-52-5-0263.
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PERSPECTIVE

Micronutrient Fortification of Mass-Consumed Commodities: A Question of Priorities, H. Weinstein, page 269. doi:10.1094/CFW-52-5-0269.
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RESEARCH

Influence of Protein Content on Durum Wheat Gluten Strength Determined by the SDS Sedimentation Test and by Other Methods, R. E. Cubadda, M. Carcea, E. Marconi, and M. C. Trivisonno, page 273. doi:10.1094/CFW-52-5-0273.
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CFW REPORTS

The 6th European Young Cereal Scientists and Technologists Workshop, F. Auger, page 278. doi:10.1094/CFW-52-5-0278.
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Cereals&Europe Spring 2007 Meeting a Success, page 282. doi:10.1094/CFW-52-5-0282.
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COLUMNS

Adios, Corn!, R. Broz, page 284. doi:10.1094/CFW-52-5-0284.
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Whole Grains and Dietary Fiber Continue to Win Honors in Preventing Various Diseases, J. M. Jones, page 286. doi:10.1094/CFW-52-5-0286.
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CROSSROADS

Innovation in Western Canadian Functional Food Ingredients, K. Fitzpatrick, page 289. doi:10.1094/CFW-52-5-0289.
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Downstream Processing of Cereal Grains in China, T. Feng, page 291. doi:10.1094/CFW-52-5-0291.
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ADVERTISING

C. W. Brabender Instruments, Inc.

Buhler, Inc.

Clextral, Inc.

Coperion Werner & Pfleiderer

National Starch

Northern Crops Institute

USDA Agricultural Research Service

Wenger


IN EVERY ISSUE

Association News, page 293.
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Departments, page 297.
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Advertisers' Index, page 299.

Sponsors, page 300.

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