 Edited by Andreia Bianchini and Jayne Stratton This book describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. Members Save 30%! |
 Edited by Ray Shillito and Guomin Shan This book reviews current technologies for sampling and detecting biotechnology products in seed, plants, grain, food, and feed. Members Save 30%! |
 Edited by Kurt A. Rosentrater This book offers an up-to-date, end-to-end overview of the processing and storage of grain and grain-related products. Members Save 30%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 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. |
 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. |
 Compiled for the AACCI Food Safety, Quality, and Regulatory Committee by Charles Hurburgh, Jennifer Robinson, and Scott Jensen A how-to guide for developing and implementing ISO 22000 standards specifically for operations that store, handle, and/or process grain foods. |
 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 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. |
 Edited by Alex Speers More than 20 top brewing scientists present the latest findings on brewing yeast behavior. |
 Edited by William W. Bockus, Robert L. Bowden, Robert M. Hunger, Wendell L. Morrill, Timothy D. Murray, and Richard W. Smiley The definitive publication on diseases of wheat, completely updated since the previous edition published in 1987. |
 Edited by Khalil Khan and Peter R. Shewry Ushers in a new era in our knowledge of this mainstay grain. This edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information. |
 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. |
 By Dr. Takashi Inoue Written by Dr. Takashi Inoue, the globally-recognized expert on the topic of diacetyl formation in fermented foods and beverages. |
 Edited by G. David Buntin, Keith S. Pike, Michael J. Weiss, and James A. Webster Includes more than 135 color photographs and maps, illustrated keys of pest injury and insect identification, references, glossary, and index. |
 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. |
 Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 Edited by Jerry W. Heaps A complete update of one our all-time best-selling books. |
 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. |
 Edited by John N. All, and Michael F. Treacy This handbook provides a thorough update on the latest crop protection techniques and practical strategies to modernize your current IPM program. |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 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 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. |
 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. |
 By Amy L. Nelson This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. |
 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. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 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. |
 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 Ramesh Chandan Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. |
 By R. J. Cook and R. J. Veseth Agricultural scientists explain how to manage wheat health from seed to storage with a holistic approach. |