The history of the US Starch Round Table

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED
Clodualdo C. Maningat, Jay-Lin Jane, Paul A. Seib, Yong-Cheng Shi, Keiji Kainuma
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Abstract

Background and Objectives

Starch and other carbohydrates are major products of commerce because of their abundant supply and diverse functionalities. They serve as the principal source of dietary energy for humans and animals and perform various functions in many food and nonfood products. Fundamental studies of their composition, structure, and properties led to practical applications and ultimately to their commercial development to serve the food and industrial sectors.

Findings

This paper provides a historical account of the US Starch Round Table, a scientific gathering of international scientists and researchers to discuss “cutting-edge” research on starch and other carbohydrates. From its early beginning in 1940 to the present time, the Starch Round Table played a crucial role in advancing our knowledge of starch and other carbohydrates.

Conclusions

The concept of the Starch Round Table facilitated discovery, innovation, and progress in the field of carbohydrates with an emphasis on starch. From its genesis in the United States, its popularity has spread to other regions like Japan and Europe, which have been holding a similar event since 1961 and 2010, respectively.

Significance and Novelty

New knowledge was discovered, practical applications were achieved, and successful collaboration among starch and carbohydrate scientists across the globe was made possible through this biennial round table event. Commercial development of starch and other carbohydrate products has benefited immensely from the extraordinary progress made by brilliant and diligent scientists and researchers, past and present.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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