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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.

The History of Cereal Chemistry in Australia

The History of Cereal Chemistry in Australia

Edited By L. O'Brien, A.B. Blakeney, and H.M. Allen

This book reviews the history of the Cereal Chemistry Division and its achievements since the first conference, which was also held in Coogee in 1951.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology

Edited by Joyce I. Boye

This book gives a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products.

Acrylamide in Food: Analysis, Content & Potential Health Effects

Acrylamide in Food: Analysis, Content & Potential Health Effects

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.

Genetic Modification and Food Quality: A Down to Earth Analysis

Genetic Modification and Food Quality: A Down to Earth Analysis

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.

Improving and Tailoring Enzymes for Food Quality and Functionality

Improving and Tailoring Enzymes for Food Quality and Functionality

Edited by R. Yada

This book provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications

Edited by Milda E. Embuscado

This book explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds.

Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

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.

Methods for Developing New Food Products

Methods for Developing New Food Products

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.

Mixolab: A New Approach to Rheology

Mixolab: A New Approach to Rheology

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.

Hygiene in Food Processing: Principles and Practice, Second Edition

Hygiene in Food Processing: Principles and Practice, Second Edition

Edited by Lelieveld, Holah, and Napper

Provides a revised overview of the practices for safe processing.

Food Safety Management: A Practical Guide for the Food Industry

Food Safety Management: A Practical Guide for the Food Industry

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.

Durum Wheat: Chemistry and Technology, Second Edition

Durum Wheat: Chemistry and Technology, Second Edition

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.

Batters and Breadings in Food Processing, Second Edition

Batters and Breadings in Food Processing, Second Edition

Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth

Updates our knowledge of ingredient utilization in battered and breaded products.

Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention

Edited By Victor Preedy, Ronald Ross Watson, and Vinood B. Patel

This comprehensive resource on flour, bread, and their constituents is essential reading for food industry specialists in milling and baking.

Functional Foods: Concept to Product, Second Edition

Functional Foods: Concept to Product, Second Edition

Edited by Maria Saarela

Contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

OATS: Chemistry and Technology, Second Edition

OATS: Chemistry and Technology, Second Edition

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.

Nanotechnology in the Agri-Food Sector: Implications for the Future

Nanotechnology in the Agri-Food Sector: Implications for the Future

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.

Wheat Science Dynamics: Challenges and Opportunities

Wheat Science Dynamics: Challenges and Opportunities

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.

Pulse Foods: Processing, Quality and Nutraceutical Applications

Pulse Foods: Processing, Quality and Nutraceutical Applications

Edited by Brijesh K. Tiwari, Aoife Gowen, and Brian McKenna

The use of pulses and their ingredients in food formulations is growing and several factors are contributing to this trend, especially the need for delivery of food products with health and wellness benefits.

Soybeans: Chemistry, Production, Processing, and Utilization

Soybeans: Chemistry, Production, Processing, and Utilization

Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway

This comprehensive soybean reference disseminates key soybean information to “drive success for soybeans” via 21 concise chapters.

Irradiation of Food Commodities

Irradiation of Food Commodities

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.

Food Flavour Technology, Second Edition

Food Flavour Technology, Second Edition

Edited by Andrew J. Taylor and Robert S. T. Linforth

Offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable material that introduces some of the newer methodologies and recent advances.

HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

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.

Glucose Syrups: Technology and Applications

Glucose Syrups: Technology and Applications

By Peter Hull

Brings together all the relevant information on the manufacture and use of glucose syrups.

Biofuels from Agricultural Wastes and Byproducts

Biofuels from Agricultural Wastes and Byproducts

By Hans P. Blaschek, Thaddeus Ezeji, and Jürgen Scheffran

The first book to focus solely on the production of biofuels primarily from agricultural waste and by-products.

Dietary Fibre: New Frontiers for Food and Health

Dietary Fibre: New Frontiers for Food and Health

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.

Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

By George A Burdock

The reference of choice for flavor specialists across the world.

Fiber Ingredients: Food Applications and Health Benefits

Fiber Ingredients: Food Applications and Health Benefits

Edited by Susan Sungsoo Cho and Priscilla Samuel

Provides information on available fiber sources to help the food industry develop food products with improved health benefits.

Consumer Driven Cereal Innovation: Where Science Meets Industry

Consumer Driven Cereal Innovation: Where Science Meets Industry

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.

Pathogens and Toxins in Foods: Challenges and Interventions

Pathogens and Toxins in Foods: Challenges and Interventions

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.

Wheat: Science and Trade

Wheat: Science and Trade

By Brett F. Carver

This title is an extensive reference on wheat incorporating classic principles and new advancements.

The Science of Gluten-Free Foods and Beverages

The Science of Gluten-Free Foods and Beverages

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.

Stored-Product Insect Resource

Stored-Product Insect Resource

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.

Bubbles in Food 2: Novelty, Health and Luxury

Bubbles in Food 2: Novelty, Health and Luxury

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.

The AlveoConsistograph Handbook, Second Edition

The AlveoConsistograph Handbook, Second Edition

By Michel Dubois, Arnaud Dubat, and Bernard Launay

Helps interpret results and modify procedures to improve product quality and consistency.

Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Edited by Dennis T. Gordon and Toshinao Goda

Contains the proceedings of a symposium on dietary fiber.

Dietary Fibre: Components and Functions

Dietary Fibre: Components and Functions

Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen

This book provides comprehensive research on dietary fibre.

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages

Edited by Elke Arendt and Fabio Dal Bello

Presents the latest work in the development of gluten-free products.

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control

Edited by Da-Wen Sun

Provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.

Insect Management for Food Storage and Processing, Second Edition

Insect Management for Food Storage and Processing, Second Edition

Edited by Jerry W. Heaps

A complete update of one our all-time best-selling books.

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk

Explains intelligent tailoring of wheat proteins to achieve specific dough requirements.

Specialty Grains for Food and Feed

Specialty Grains for Food and Feed

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.

Soybeans: As Functional Foods and Ingredients

Soybeans: As Functional Foods and Ingredients

Edited by KeShun Liu

Written for food product developers, food technologists, nutritionists, academic professionals, college graduates, and anyone who is interested in learning about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals.

Hydrocolloids

Hydrocolloids

By Andrew Hoefler

Brings together essential information on these fundamental ingredients, which are used in many food products.

Wheat Gluten Protein Analysis

Wheat Gluten Protein Analysis

Edited by Peter R. Shewry and George L. Lookhart

Provides proven, hands-on methods for analyzing wheat gluten proteins.

Wheat Quality Elucidation: The Bushuk Legacy

Wheat Quality Elucidation: The Bushuk Legacy

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.

Whole-Grain Foods in Health and Disease

Whole-Grain Foods in Health and Disease

Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher

Professionals in the food industry will find this reference invaluable for developing whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods.

Rye: Production, Chemistry, and Technology, Second Edition

Rye: Production, Chemistry, and Technology, Second Edition

Edited by Walter Bushuk

Production, marketing, diseases and pests, and milling are only a sample of the topics covered in this comprehensive volume on rye.

Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

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.