Healthy Baking
Vol. 53, No. 1, pp. 1-60
EDITORIAL
Reaffirming the AACC International Vision,
B. Bruinsma, page 3. doi:10.1094/CFW-53-1-0003..
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FEATURES
Role of Salt in Baking, R. A. Miller and R. C. Hoseney, page 4. doi:10.1094/CFW-53-1-0004.
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Salt Reduction in Cereal Foods, EuSalt, page 7. doi:10.1094/CFW-53-1-0007.
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The Great Salt Debate, M. Satin, page 9. doi:10.1094/CFW-53-1-0009.
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The Need to Reduce Sodium in the U.S. Food Supply Now, S. Havas, page 17. doi:10.1094/CFW-53-1-0017.
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Is Sodium Reduction the Next Target in the "Better-For-You" Formulation Trend?, B. B. Heidolph, page 21. doi:10.1094/CFW-53-1-0021.
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Grain-based Foods: What's New and What's Next, L. Dornblaser, page 29. doi:10.1094/CFW-53-1-0029.
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CFW REPORT
Beyond Whole Grain: The European HEALTHGRAIN Project Aims at Healthier Cereal Foods, K. Poutanen, R. Shepherd, P. R. Shewry, J. A. Delcour, I. Björck, and J.-W. van der Kamp, page 32. doi:10.1094/CFW-53-1-0032.
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MoniQA—A New EU Project Working Toward the Harmonization of Analytical Methods for Monitoring Food Quality and Safety in the Food Supply Chain, R. E. Poms, M. Gross, and B. Pöpping, page 36. doi:10.1094/CFW-53-1-0036.
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First International Symposium on Gluten-Free Cereal Products and Beverages—A Great Success, E. Arendt, page 40. doi:10.1094/CFW-53-1-0040.
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COLUMNS
Salt and Blood Pressure—A Need to Reduce Levels at Any Age, J. M. Jones, page 43. doi:10.1094/CFW-53-1-0043.
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Introduction to the United States Patent System, K. A. Zullow and R. A. Karmas, page 46. doi:10.1094/CFW-53-1-0046.
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ADVERTISING
C. W. Brabender
Grain Millers, Inc.
Kansas State University
AACC INTL. NEWS
Travel Grant Program, page 49.
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AACC International Board Nomination Form, page 51.
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Association News, page 53.
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Departments, page 55.
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Advertisers' Index, page 58.
Sponsors, page 60.
