 By Terry C. Nelsen This book is a guide to help technical people be more efficient users of statistics. Members Save 30%! |
 Edited by Girish M. Ganjyal This book covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking. Members Save 30%! |
 Edited by Alicia A. Perdon, Sylvia L. Schonauer, and Kaisa Poutanen This book covers the transformation of a cereal grain across the supply chain—from ingredient to finished product and everything in between. Members Save 30%! |
 Edited by Richard D. Cartwright, Donald E. Groth, Yeshi A. Wamishe, Christopher A. Greer, Lee A. Calvert, Casiana M. Vera Cruz, Valérie Verdier, and M. O. Way This easy-to-use book offers images and the latest practical information for diagnosis of diseases and pests. |
 By Sean Finnie and William A. Atwell A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling. |
 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 Glen L. Hartman, John C. Rupe, Edward J. Sikora, Leslie L. Domier, Jeffrey A. Davis, and Kevin L. Steffey This expanded fifth-edition guidebook for scientists and practitioners offers comprehensive information on soybean diseases, insect pests, and abiotic disorders.
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 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. |
 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 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 Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded 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 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. |
 By Jan A. Delcour and R. Carl Hoseney Completely updated and provides food science professionals and students the most thorough grain science information available. |
 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. |
 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. |
 Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen This book provides comprehensive research on dietary fibre. |
 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 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. |
 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. |
 Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 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 Elaine T. Champagne Will guide the research for developing new applications and lead rice utilization into the coming decades. |
 Editado por Ray Klimovitz Spanish Edition. Written by industry experts, this resource is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. |
 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 Robert B. Fast and Elwood F. Caldwell Provides readers with the single most comprehensive, up-to-date breakfast cereal resources. |
 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 John T. McCabe Regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. |
 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. |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. |
 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. |
 By R. J. Cook and R. J. Veseth Agricultural scientists explain how to manage wheat health from seed to storage with a holistic approach. |