 By Xiang S. Yin This book seamlessly bridges the science of malt with practical applications in food and beverage production. |
 By Herbert Wieser, Peter Koehler, and Katharina A. Scherf This book is an outstanding reference for those working and conducting research in the fields of agronomy, food chemistry, food technology, nutrition, allergology, and gastroenterology. Members Save 30%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 Edited by Jinsong Bao Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International. Members Save 30%! |
 Edited by Sergio Román Othón Serna-Saldívar This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists. Members Save 30%! |
 By James N. BeMiller A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists. Members Save 30%! |
 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. |
 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 Gary Munkvold and Donald White This easy-to-use book provides the most current, practical information on the diagnosis and management of corn diseases. |
 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. |
 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 Peter R. Shewry and Steven E. Ullrich This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization. |
 Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. |
 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. |
 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 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. |
 By Peter Hull Brings together all the relevant information on the manufacture and use of glucose syrups. |
 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. |
 Edited by William W. Bockus, Robert L. Bowden, Robert M. Hunger, Wendell L. Morrill, Timothy D. Murray, and Richard W. Smiley The definitive publication on diseases of wheat, completely updated since the previous edition published in 1987. |
 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. |
 By George A Burdock The reference of choice for flavor specialists across the world. |
 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. |
 Edited by Khalil Khan and Peter R. Shewry Ushers in a new era in our knowledge of this mainstay grain. This edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information. |
 Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen This book provides comprehensive research on dietary fibre. |
 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 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. |
 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. |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food 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. |
 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. |
 Edited by Grant M. Campbell, Colin Webb, Severino S. Pandiella, and Keshavan Niranjan Provides an overview of current food aeration knowledge and research, as well as practical, food-group specific advice. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 By Paul R. Mathewson Provides practical information in a straightforward non-technical manner for every food industry practitioner. |
 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. |
 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. |
 Edited by D. E. Mathre Originally published in 1982, this edition is extensively revised. Changes include 26 additional color photographs, new sections, re-written sections, coverage of new diseases, etc. |
 By Ramesh Chandan Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. |
 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 Peter J. Wood This resource discusses the nature of oat bran, its means of manufacture and properties, and what's known about its physiological effects. |