 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. |
 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 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. |
 Compiled for the AACCI Food Safety, Quality, and Regulatory Committee by Charles Hurburgh, Jennifer Robinson, and Scott Jensen A how-to guide for developing and implementing ISO 22000 standards specifically for operations that store, handle, and/or process grain foods. |
 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 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 Kaisa Poutanen and Per Åman Rye and Health details rye's grain composition, as well as its physiological and health effects on humans using the latest research and information 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 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. |
 By Michel Dubois, Arnaud Dubat, and Bernard Launay Helps interpret results and modify procedures to improve product quality and consistency. |
 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. |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. |
 Edited by Peter R. Shewry and George L. Lookhart Provides proven, hands-on methods for analyzing wheat gluten proteins. |
 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. |
 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. |
 By Amy L. Nelson This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages. |
 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. |
 By Paul R. Mathewson Provides practical information in a straightforward non-technical manner for every food industry practitioner. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 Edited by Rob J. Hamer and R. Carl Hoseney Combines a general overview with a series of in-depth chapters on the role of proteins, lipids, carbohydrates, and their interactions. |
 By Ramesh Chandan Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. |
 Richard J. Alexander This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products. |
 By Clyde E. Stauffer This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. |
 Edited by K. Kulp, K. Lorenz, and J. Brümmer Discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods. |
 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. |
 Edited by Vladimir F. Rasper and Ken R. Preston Gain valuable insight and practical information about the Extensigraph and its uses. |