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2009-05-14 - Grains/Pasta/Tuber
... technology, specifications, characteristics and applications for grains, such as
wheat, rice, corn and oats, pasta and noodles from grain, and domestic and ...
http://www.foodproductdesign.com/Ingredients/Grains-Pasta-Tuber.aspx - 44k

2009-04-30 - Grains
Food Product Design. Topic: Grains. Corn Genome Successfully Sequenced
11/20/2009 - USDA scientists have completed a four-year effort ...
http://www.foodproductdesign.com/topics/grains.aspx - 42k

2009-04-30 - Bars
... Americans Need to Eat More Grains 09/16/2009 - The Grain Foods Foundation partnered
with health and motivational expert Bob Harper to launch the Daily 6, an ...
http://www.foodproductdesign.com/topics/bars.aspx - 42k

2009-08-04 - High-Fiber Grains
... The amount and type of fiber present in a whole grain is dependent on the type of
grain. When grains are refined, the fiber present in the hull and the bran is ...
http://www.foodproductdesign.com/articles/2009/08/high-fiber-grains.aspx - 57k

2009-08-20 - High-Fiber Pasta Solutions
... Substituting whole-grain flours is an obvious way to boost fiber content. ... Typical
whole-grain flours darken pasta color and coarsen texture. ...
http://www.foodproductdesign.com/articles/2009/08/high-fiber-pasta-solutions.aspx - 57k

2009-09-18 - Whole Grains Trim Tummy
... Sources: HealthDay News: More Whole Grains May Mean Less Fat; The Journal of Nutrtition:
Whole-Grain Intake and Cereal Fiber Are Associated with Lower Abdominal ...
http://www.foodproductdesign.com/news/2009/09/whole-grains-trim-trunk-fat.aspx - 49k

2009-06-03 - Extrusion Processing: New Whole-Grain Opportunities
... confusion. But, there is a difference. Whole grains typically contain the
three layers of the grain: bran, germ and endosperm. The ...
http://www.foodproductdesign.com/articles/2009/06/extrusion-processing-new-whole-grain-opportunities.aspx - 56k

2009-09-21 - Baking Breakfast: What's in the Mix?
... Whole-grain clusters and coated grains can add texture, flavor and even provide
cost savings while contributing to the overall whole-grain claim. ...
http://www.foodproductdesign.com/articles/2009/09/baking-breakfast.aspx - 57k

2009-11-18 - EFSA OKs Benexia Chia Seed as Novel Food
... “The popularity of whole grains is opening up doors for more novel, flavorful and
lesser known types of grain as ingredient for the food industry,” said ...
http://www.foodproductdesign.com/news/2009/11/efsa-oks-benexia-chia-seed-as-novel-food.aspx - 54k

2009-05-14 - Bakery/Cereal
... Grain Snacks 04/02/2009 - America is a nation of snackers whose citizens consistently
fall short of consuming their recommended allowance of whole grains. ...
http://www.foodproductdesign.com/Applications/Bakery-Cereal.aspx?pg=5 - 46k