 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 By Michel Dubois, Arnaud Dubat, and Bernard Launay Helps interpret results and modify procedures to improve product quality and consistency. |
 Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. |
 Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle This volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilization of ideas for the exploitation of bubbles as a novel and versatile food ingredient. |
 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 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 Dennis T. Gordon and Toshinao Goda Contains the proceedings of a symposium on dietary fiber. |
 Edited by Michael J. Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988. |
 By Clyde Stauffer Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. Digital Options:
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 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. Digital Options:
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 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. |
 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. Digital Options:
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 Edited by Jerry W. Heaps A complete update of one of AACC International's all-time best-selling books. |
 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. |
 By Leonard N. Bell and Theodore P. Labuza Demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems. |
 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 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. Digital Options:
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 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. |
 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 Peter R. Shewry and George L. Lookhart Provides proven, hands-on methods for analyzing wheat gluten proteins. |
 Edited by Perry K. W. Ng and Colin W. Wrigley In this landmark resource expert contributors cover advances in the chemistry of baking quality and genetic manipulation of wheat quality. |
 Edited by Ravindra N. Chibbar and James E. Dexter Learn how scientists are meeting the needs of consumers through improved wheat quality. Proceedings from the International Wheat Quality Conference - IV. |
 Edited by Khalil Khan and Peter R. Shewry Ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information. Digital Options:
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 Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher Professionals in the food industry will find this reference invaluable for developing new whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods. |