Who Helped Create the Draft Definition?
The AACC Intl. Aleurone Task Force is made up of a diverse group of members of the grain science community. Bill Atwell (Cargill) chaired the committee and members include: Gary Fulcher (University of Manitoba), Valrie Lullien-Pellerin (INRA), Len Marquart (Grains for Health Foundation), Elaine Meloan (AIB), Louise Slade (Food Polymer Science Consultancy), Joanne Slavin (University of Minnesota), Jessica Wellnitz (Cargill), and Walter Von Reding (Buhler). Comments Accepted Now that a draft definition was accepted, it was time to offer the AACC International membership and the grain science community the opportunity to review and comment on the proposed definition. AACC Intl. accepted comments April through June 2010. During that time the following comments were received: Comments Dr. S. Shea Miller, Agriculture and Agri-Food Canada The definition as posted reads: Microscopic evaluation reveals it is morphologically distinct from other grain tissues because it contains a high concentrat
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