Cereals & Grains Association
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​May-June 2014​

Processing

Volume 59, Number 3

Feature

Pulse Ingredients as Healthier Options in Extruded Products
doi: 10.1094/CFW-59-3-0120
P. Frohlich, G. Boux, and L. Malcolmson
Pages 120-125
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Optimizing the Bioactive Potential of Oat Bran by Processing
doi: 10.1094/CFW-59-3-0127
M. S. Izydorczyk, S. Cenkowski, and J. Dexter
Pages 127-136
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The Case for Refined Grains in a Balanced Diet
doi: 10.1094/CFW-59-3-0137
R. Miller
Pages 137-140
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Keys to Understanding and Addressing Consumer Perceptions and Concerns about Processed Foods
doi: 10.1094/CFW-59-3-0141
Y. Meneses, K. J. Cannon, and R. A. Flores
Pages 141-146
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AACCI Report

Column

Engineering: Heat and Mass Balances Around Extruder Preconditioners I
doi: 10.1094/CFW-59-3-0152
Leon Levine
Page 152
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How Hidden Costs Can Doom Innovation
doi: 10.1094/CFW-59-3-0153
Daniel Best
Pages 153-155
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In Every Issue

doi: 10.1094/CFW-59-3-0157
doi: 10.1094/CFW-59-3-0160
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