 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 John R. N. Taylor and Joseph M. Awika This book provides key information on the sustainable production of gluten-free grains. |
 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. |
 By Robert Blair and Joe M. Regenstein The first comprehensive text on how GM production methods influence the quality of foods and feeds, based on a complete assessment of the scientific findings. |
 By Fadi Aramouni and Kathryn Deschenes Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch. |
 Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, and Khalid Abdelrahim This book covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied. |
 Edited by Lelieveld, Holah, and Napper Provides a revised overview of the practices for safe processing. |
 Edited by Yasmine Motarjemi and Huub Lelieveld The first book to present an integrated, practical approach to the management of food safety throughout the production chain. |
 Edited by Lynn J. Frewer, Willem Norde, Arnout Fischer, and Frans Kampers This important book provides an overview of nanotechnology, its application to the agri-food sciences, and potential safety and societal issues. |
 By Ioannis S. Arvanitoyannis The first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion. |
 Edited by Vijay K. Juneja and John N. Sofos Offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain. |
 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 Elke Arendt and Fabio Dal Bello Presents the latest work in the development of gluten-free products. |
 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 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 Anne E. Desjardins This useful reference presents up-to-date descriptions of Fusarium species to assist in visual identifications of species. |
 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. |
 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 Jerry W. Heaps A complete update of one our all-time best-selling books. |
 By Dr. Charles G. Edwards A necessary quality-control guide for breweries, wineries and juice manufacturers, this is multilingual book, written in English, Mandarin, French, German, Italian and Spanish. |
 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. |
 Edited by Laurian J. Unnevehr This title is based on The Economics of HACCP conference held in Washington D.C. and is an essential assessment tool. |
 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 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 David Miller and H. Locksley Trenholm This book fills that void by providing a through presentation of the chemistry and biology of these mycotoxins and their impact on food safety, animal health, and productivity. |