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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition

Edited by Alicia Perdon, Sylvia 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.

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Asian Noodle Manufacturing: Ingredients, Technology, and Quality

Asian Noodle Manufacturing: Ingredients, Technology, and Quality

Edited by Gary Hou

A comprehensive handbook dedicated to this increasingly popular style of noodle.

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QUALITY SYSTEMS: Practical Guides for Beer Quality

QUALITY SYSTEMS: Practical Guides for Beer Quality

By Charles W. Bamforth

In this accessible yet informative guide, Bamforth explains the processes behind the development of standard methods, how they are evaluated, and why they are important for accuracy and precision.

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.

Compendium of Rice Diseases and Pests, Second Edition

Compendium of Rice Diseases and Pests, Second Edition

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.

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Carbohydrate Chemistry for Food Scientists, Third Edition

Carbohydrate Chemistry for Food Scientists, Third Edition

By James N. BeMiller

A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists.

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Edited by John R. N. Taylor and Kwaku G. Duodu

This new edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets.

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Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production, and Applications

Edited by Hao Feng, Boris Nemzer, and Jonathan DeVries

This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product.

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Rice: Chemistry and Technology, Fourth Edition

Rice: Chemistry and Technology, Fourth Edition

Edited by Jinsong Bao

Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International.

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Corn: Chemistry and Technology, Third Edition

Corn: Chemistry and Technology, Third Edition

Edited by Sergio Román Othón Serna-Saldívar

This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists.

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Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

Gluten-Free Ancient Grains: Cereals, Pseudocereals, and Legumes: Sustainable, Nutritious, and Health-Promoting Foods for the 21st Century

Edited by John R. N. Taylor and Joseph M. Awika

This book provides key information on the sustainable production of gluten-free grains.

FRESHNESS: Practical Guides for Beer Quality

FRESHNESS: Practical Guides for Beer Quality

By Charles W. Bamforth

A reader-friendly guide that helps users identify and fix root causes of flavor stability issues, maximize stability performance, extend the shelf life of their beers.

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