 By Herbert Wieser, Peter Koehler, and Katharina A. Scherf This book is an outstanding reference for those working and conducting research in the fields of agronomy, food chemistry, food technology, nutrition, allergology, and gastroenterology. Members Save 30%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 Edited by Jinsong Bao Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International. Members Save 30%! |
 Edited by Sergio Román Othón Serna-Saldívar This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists. Members Save 30%! |
 Edited by John R. N. Taylor and Kwaku G. Duodu This edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets. Members Save 30%! |
 Edited by Hao Feng, Boris Nemzer, and Jonathan W. DeVries This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. Members Save 30%! |
 Edited by John R. N. Taylor and Joseph M. Awika This book provides key information on the sustainable production of gluten-free grains. |
 Edited by Gary Munkvold and Donald White This easy-to-use book provides the most current, practical information on the diagnosis and management of corn diseases. |
 Edited by V Gökmen This book provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods and its interaction mechanisms and health effects. |
 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. |
 Edited by Joyce I. Boye This book gives a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. |
 Edited by Kaisa Poutanen and Per Åman Rye and Health details rye's grain composition, as well as its physiological and health effects on humans using the latest research and information available. |
 Edited by Peter R. Shewry and Steven E. Ullrich This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization. |
 By Jeffrey L. Casper and William A. Atwell This hands-on book gives readers an entry-level understanding of gluten-free product requirements, their development and production, and the breadth of ingredients available. |
 Edited by Maria Saarela Contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention. |
 Edited by Francis H. Webster and Peter J. Wood This edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. |
 Edited by Brijesh K. Tiwari, Aoife Gowen, and Brian McKenna The use of pulses and their ingredients in food formulations is growing and several factors are contributing to this trend, especially the need for delivery of food products with health and wellness benefits. |
 Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway This comprehensive soybean reference disseminates key soybean information to “drive success for soybeans” via 21 concise chapters. |
 Edited by Peter R. Shewry and Jane L. Ward Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products. |
 Edited by J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping This book covers up-to-date research on dietary fibre and will be a useful resource for all scientists and technologists involved in research and development in this field. |
 Edited by Peter L. Weegels, Christophe M. Courtin, Abdessamad Arrachid, and Marco Silvestri This timely proceedings presents 30 papers as well as abstracts with author names and affiliations for all of the presentations at the first Spring Meeting organized by Cereals & Europe. |
 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. |
 Edited by Susan Sungsoo Cho and Priscilla Samuel Provides information on available fiber sources to help the food industry develop food products with improved health benefits. |
 Edited by Dennis T. Gordon and Toshinao Goda Contains the proceedings of a symposium on dietary fiber. |
 Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen This book provides comprehensive research on dietary fibre. |
 Edited by Elke Arendt and Fabio Dal Bello Presents the latest work in the development of gluten-free products. |
 By Anne E. Desjardins This useful reference presents up-to-date descriptions of Fusarium species to assist in visual identifications of species. |
 Edited by Elsayed Abdel-Aal and Peter Wood The book provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of these crops, each described by experts in their field. |
 Edited by KeShun Liu Written for food product developers, food technologists, nutritionists, academic professionals, college graduates, and anyone who is interested in learning about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals. |
 Edited by Kurt J. Leonard and William R. Bushnell Provides a comprehensive record of current knowledge on the nature of Fusarium head blight, the damage it causes, and current research on how to control it. |
 Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher Professionals in the food industry will find this reference invaluable for developing whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods. |
 Edited by Brett A. Summerell, John F. Leslie, David Backhouse, Wayne L. Bryden, and Lester W. Burgess A collection of papers written by world authorities in Fusarium, a significant fungal genus and one of the most economically important groups of fungi. |
 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. |
 Edited by Kevin L. Steffey, Marlin E. Rice, John All, David A. Andow, Michael E. Gray, John W. Van Duyn This handbook outlines the fundamental approaches to corn insect pest management. |
 Edited by D. E. Mathre Originally published in 1982, this edition is extensively revised. Changes include 26 additional color photographs, new sections, re-written sections, coverage of new diseases, etc. |
 By Wendell L. Morrill Helps diagnose pest symptoms and identify more than 15 pest insects commonly associated with wheat, barley, and oats in North America. |
 Edited by Hamed Faridi and Jon Faubion As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia. |
 Edited by Peter J. Wood This resource discusses the nature of oat bran, its means of manufacture and properties, and what's known about its physiological effects. |
 Edited by John W. Finely and Daniel T. Hopkins An examination of the research on the availability of amino acids and proteins for nutrition and the effects of food processing on amino acid variability and quality. |