Größte Tagung der Vereinigung der Getreidechemie (AACCI) in Amerika.
Dieses Jahr mit sechs Vorträgen/Veranstaltungen der TU München/DFA:

  • Quality & Analytical Methods: Chair: Elaine J. Sopiwnyk, Canadian, International Grains Institute, Canada & Vice-Chair: Mario Jekle, Technische Universität, München, Germany
  • Evaluation of structure weakening effects by quinoa bran in gluten-free bread. M. FÖSTE, D. Elgeti, M. Jekle, T. Becker. Technische Universität München, Freising, Germany
  • Structural characterization of arabinoxylan addition—Impact on protein microstructure formation of rye and wheat dough. C. DÖRING, F. Stukenborg, M. Jekle, T. Becker. Technische Universität München,Freising, Germany
  • Online monitoring of starch gelatinization with limited water content using CLSM. M. SCHIRMER, M. Jekle, T. Becker. Technische Universität München, Freising, Germany
  • Mechanisms of acrylamide and acrylamide adduct formation. M. Granvogl (1), P. KOEHLER (2), P. Schieberle (2). (1) Chair for Food Chemistry, Technische Universität München, Freising, Germany; (2) German Research Center for Food Chemistry, Leibniz Institute, Freising, Germany
  • Studies on the degradation of gluten with peptidases from different sources. T. WALTER, H. Wieser, P. Köhler. German Research Center for Food  Chemistry, Freising, Germany