Home About My Account Join Renew Contact Careers

DisplayTitle
May-June 2010

Quality
Vol. 55, No. 3, pp. 125-168

EDITORIAL

The Power of AACC International to Connect, C. Morris, page 127. doi:10.1094/CFW-55-3-0127.
VIEW ABSTRACT | VIEW ARTICLE

FEATURES

Perspectives on Wheat Quality: Why Does the Definition Keep Changing?, A. D. Bettge and S. M. Finnie, page 128. doi:10.1094/CFW-55-3-0128.
VIEW ABSTRACT | VIEW ARTICLE

Not Your Mentor's Shelf-Life Methods, J. F. Clemmings, M. H. Notturno, L. Occhino, and M. Porter, page 132. doi:10.1094/CFW-55-3-0132.
VIEW ABSTRACT | VIEW ARTICLE

Better Modeling of High-Speed Commercial Dough Mixing, B. Elliott, page 136. doi:10.1094/CFW-55-3-0136.
VIEW ABSTRACT | VIEW ARTICLE

Characterizing the Size and Molecular Weight Distribution of Starch: Why It Is Important and Why It Is Hard, R. G. Gilbert, M. J. Gidley, S. Hill, P. Kilz, A. Rolland-Sabaté, D. G. Stevenson and R. A. Cave, page 139. doi:10.1094/CFW-55-3-0139.
VIEW ABSTRACT | VIEW ARTICLE

PERSPECTIVE

Correct Terminology Usage in Corn Processing, S. Eckhoff, page 144. doi:10.1094/CFW-55-3-0144.
VIEW ABSTRACT | VIEW ARTICLE

AACC INTL. REPORTS

Aleurone Definition Ready for Membership Review, B. Atwell, page 149. doi:10.1094/CFW-55-3-0149.
VIEW ABSTRACT | VIEW ARTICLE

A New AACC International Approved Method to Measure Rheological Properties of a Dough Sample, A. Dubat, page 150. doi:10.1094/CFW-55-3-0150.
VIEW ABSTRACT | VIEW ARTICLE

Communiqué from Budapest—Methods Chair Reports on Codex, HORRAT Values, Dietary Fiber, and More, A. Bridges, page 155. doi:10.1094/CFW-55-3-0155.
VIEW ABSTRACT | VIEW ARTICLE

COLUMNS

Food Quality in Production Facilities in Our World Today, D. F. Busken, page 156. doi:10.1094/CFW-55-3-0156.
VIEW ABSTRACT | VIEW ARTICLE

Engineering: Heat Transfer in Extruders III—Simultaneous Heating and Cooling, L. Levine, page 158. doi:10.1094/CFW-55-3-0158.
VIEW ABSTRACT | VIEW ARTICLE