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The RVA Handbook

The RVA Handbook

Edited By Graham B. Crosbie and Andrew S. Ross

This handbook aims to assist users in understanding the scope of applications available and as a tool to guide users in developing new applications or improving existing ones.

150.000000
Managing Stored Grain to Preserve Quality and Value

Managing Stored Grain to Preserve Quality and Value

By Carl R. Reed

This unique book is written specifically for those in grain operations and addresses the full range of topics related to maintaining the quality of grain stored on the commercial scale.

83.000000
Principles of Breadmaking: Functionality of Raw Materials and Process Steps

Principles of Breadmaking: Functionality of Raw Materials and Process Steps

By Piet Sluimer

Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know.

27.000000
Wheat Flour Milling, Second Edition

Wheat Flour Milling, Second Edition

Elieser S. Posner and Arthur N. Hibbs

Brings together essential information about new and innovative approaches to the practice of wheat flour milling.

Digital Options:

21.000000
Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products

Edited by L.W. Rooney and S.O. Serna-Saldívar

A comprehensive guide to the science and technology behind corn and wheat flour tortillas • the “World’s New Bread!” An Important resource for food scientists, product developers, nutritionists, and food safety experts.

15.000000
Principles of Cereal Science and Technology, Third Edition

Principles of Cereal Science and Technology, Third Edition

By Jan A. Delcour and R. Carl Hoseney

Completely updated and provides food science professionals and students the most thorough grain science information available.

Digital Options:

9.000000
Atlas of Stored-Product Insects and Mites

Atlas of Stored-Product Insects and Mites

By David W. Hagstrum, Tomasz Klejdysz, Bhadriraju Subramanyam, and Jan Nawrot

Includes photographs and summary information for each of the 235 stored product insect species.

8.000000
Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition

By Leonard N. Bell and Theodore P. Labuza

Demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems.

3.000000
Stored-Product Insect Resource

Stored-Product Insect Resource

By David W. Hagstrum and Bhadriraju Subramanyam

Provides the most multi-faceted, comprehensive guide to information on 1,663 insect species associated with stored products.

2.000000
Fundamentals of Stored-Product Entomology

Fundamentals of Stored-Product Entomology

By David W. Hagstrum and Bhadriraju Subramanyam

Discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program.

2.000000
Food Safety

Food Safety

By Julie Miller Jones

A detailed and well researched examination of current food safety data.

2.000000
Insect Management for Food Storage and Processing, Second Edition

Insect Management for Food Storage and Processing, Second Edition

Edited by Jerry W. Heaps

A complete update of one of AACC International's all-time best-selling books.

1.000000
Wheat Gluten Protein Analysis

Wheat Gluten Protein Analysis

Edited by Peter R. Shewry and George L. Lookhart

Provides proven, hands-on methods for analyzing wheat gluten proteins.

1.000000
Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Edited by Phil Williams and Karl Norris

Since the publication of the sold-out first edition more than a decade ago, NIR spectroscopy has become the standard for rapid, accurate analysis of ingredients and constituents used in the manufacture of food.

1.000000
High-Fiber Ingredients

High-Fiber Ingredients

By Amy L. Nelson

Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products.

Digital Options:

1.000000
Starches

Starches

By David J. Thomas and William A. Atwell

Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry.

Digital Options:

1.000000
Colorants

Colorants

By F. J. Francis

A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products.

Digital Options:

1.000000
Sweeteners: Alternative

Sweeteners: Alternative

By Amy L. Nelson

This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages.

Digital Options:

1.000000
Gliadin and Glutenin: The Unique Balance of Wheat Quality

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk

Explains intelligent tailoring of wheat proteins to achieve specific dough requirements.

Digital Options:

1.000000
Wheat: Chemistry and Technology, Fourth Edition

Wheat: Chemistry and Technology, Fourth Edition

Edited by Khalil Khan and Peter R. Shewry

Ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information.

Digital Options:

1.000000
Durum Wheat: Chemistry and Technology, Second Edition

Durum Wheat: Chemistry and Technology, Second Edition

Edited by Michael J. Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea

The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988.

1.000000
Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages

Edited by Elke K. Arendt and Fabio Dal Bello

This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages.

Digital Options:

1.000000
Batters and Breadings in Food Processing, Second Edition

Batters and Breadings in Food Processing, Second Edition

Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth

Updates our knowledge of ingredient utilization in battered and breaded products.

1.000000
Mixolab: A New Approach to Rheology

Mixolab: A New Approach to Rheology

Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher

Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers.

1.000000
Chemical Leavening Basics

Chemical Leavening Basics

Edited by E.B. Russell

Chemical Leavening Basics is a concise, easy to use reference to help readers understand chemical leavening components, uses, assessments in products, and methods for testing.

1.000000