54th Starch Convention 2003of the Association of Cereal Research, Detmold, in co-op-eration with the Institute of Cereal, Potato, and StarchTechnology of the Federal Centre for Cereal, Potato, andLipid Research, Detmold and Münster

from April 9, to April 11, 2003at the Roemer-Haus, Schützenberg 10,D-32756 Detmold, Germany

Preliminary Lectures Program

Wednesday, April 9, 8:30 a.m.

Opening Address by the president of the Association ofCereal Research, Götz Kröner, Ibbenbüren (Germany)

1. Plenary Lecture

1.1. H. Taniguchi, Chubu (Japan):Present Status of Carbohydrate Research and In-dustry in Japan and the Japanese Society of Glyco-science

2. Biosynthesis and Breeding

2.1. D.B. Bechtel, Manhattan, KS (USA):Amyloplast Formation in Wheat Endosperm

2.2. D. Topping, M. Morell, R. King, Zh. yi Li, T. Birdand M. Noakes, Adelaide (Australia):Barleyplus - A Novel Vehicle to Deliver ResistantStarch to Consumers

3. Fundamentals

3.1. W. Praznik, Wien (Austria) and A. Huber, Graz(Austria):The Molecular Dimensions of Wheat and PotatoStarches by Means of Endgroup Fluorescence La-belling

3.2. M. Pyda, Knoxville, TN (USA):Quantitative Thermal Analysis of Starch-Water Sys-tems

3.3. M. Pa∏∏asinki and R. Ziobro, Krakow (Poland):Separation of Amylose and Amylopectin by Meansof Reciprocation of Size Exclusion Chromatography

4. Technology

4.1. W. van der Ham, Utrecht (The Netherlands):Modern Potato Processing

4.2. M. Giuseppin, Veendam (The Netherlands):

The Application of Process Intensification in StarchProcessing

4.3. W. Bergthaller, M.G. Lindhauer, Detmold (Ger-many), and M. Look, Ibbenbüren (Germany):

Proposal for Rapid Evaluation of the Separation Po-tential of Wheat Flour/Water Slurries

Exhibitor’s Forum – Short Term Presentations

Thursday, 10 April, 8:30 a.m.

4.4. A. Desthexe, Bagsvaerd (Denmark):

Enzymes for Wheat Starch Separation

4.5. D. Crabb, Palo Alto, California (USA):

A Novel Low pH Alpha Amylase for Starch Liquefaction

4.6. S. Yu, Copenhagen (Denmark):

Production of 1,5-Anhydro Fructose from Starch by Glu-can Lyase and the Potential Applications in Food andNon-food Areas of this Novel Keto Sugar

5. Modified Starches and Their Properties

5.1. W. Vorwerg, S. Radosta and A. Kröger, Golm(Germany):

Properties of Hydroxypropyl Starches

5.2. S. Bruzzano, N. Sieverling, C. Wieland and W.Jaeger, Golm (Germany):

Synthesis, Characterisation and Application ofAsymmetric Starch Initiators

5.3. G. Engelmann, Golm (Germany):

Synthesis and Properties of Both Hydrophobic andThermoplastic Starch Carbamates

5.4. M. Willkins and K. Rausch, Urbana-Champaign, IL(USA):

Effect of Corn Hybrid on Starch Acetylation Pro-cessing

5.5. B. Wiege, U. Neumann, F. Bien and S. Warwel,Münster (Germany):

New Methods for the Synthesis of HydrophobicStarch Derivatives

6. Analytical Tools in Starch Characterization

6.1. R. Besson, Lausanne (Switzerland):

Rapid Classification of Starch by FT-IR

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6.2. D. Goovaerts and D. Spruyts, Vilvoorde (Belgium):Determination of the Degree of Substitution of In-dustrial Cationic Starches by Means of HPLC

6.3. J.J.G. van Soest, P.K. Kruiskamp, A.L.M. Smitsand J.F.G. Vliegenthart, Wageningen (The Nether-lands):Identification of Interactions Between Starch andSmall Polyols, Measured with Dielectic RelaxationSpectroscopy and 13C Inverse Recovery Cross Po-larisation NMR Spectroscopy

6.4 P. Mijland, Foxhol (The Netherlands):Improved Potato Composition Analysis Method

Friday, 11 April 2003, 8:30 a.m.

7. Starch Based Foods

7.1. C. Niemann, Lausanne (Switzerland):Opportunities and Challenges for Starch and ItsProducts in Industrial Food Product Development –An Update

7.2. P. Buwalda, Foxhol (The Netherlands):Starch Based Foods – Food Coatings

7.3. Z-H. Chen, L. Sagis, A. Legger, J.P.H. Linssen,H.A. Schols and A.G.J. Voragen, Wageningen(The Netherlands):Evaluation of Starch Noodles Made from Three Typ-ical Chinese Sweet Potato Starches

7.4. W. Praznik, Wien (Austria) and E. Cieslik, Krakow(Poland):Structure and Properties of Fructans and their Ap-plication in Food

8. Biodegradable Products based on Starch

8.1. J. Dijksterhuis and S. Ramaker-Stam, Emlich-heim (Germany):Development of New Starch Products for Sizing ofTextile Yarn with Improved Adhesion Strength andGood Biodegradability

8.2. D. Glittenberg, Krefeld (Germany):Novel Pigment Starches – Combinations in CoatingHigh Quality Inkjet-Papers

Closing remarks by the head of the Starch ExpertsGroup W. Witt, Oelde (Germany)

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