 Edited by John R. N. Taylor and Joseph M. Awika This book provides key information on the sustainable production of gluten-free grains. |
 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 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. |
 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. |
 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. |
 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. |
 By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr This book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods. |
 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. |
 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. |
 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. |
 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. |
 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 Lelieveld, Holah, and Napper Provides a revised overview of the practices for safe processing. |
 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. |
 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 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. |
 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. |
 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. |
 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. |
 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 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. |
 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. |
 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. |
 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 Peter Hull Brings together all the relevant information on the manufacture and use of glucose syrups. |
 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. |
 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 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 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. |
 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. |
 By Brett F. Carver This title is an extensive reference on wheat incorporating classic principles and new advancements. |
 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. |
 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. |
 By Michel Dubois, Arnaud Dubat, and Bernard Launay Helps interpret results and modify procedures to improve product quality and consistency. |
 Edited by Dennis T. Gordon and Toshinao Goda Contains the proceedings of a symposium on dietary fiber. |
 Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen This book provides comprehensive research on dietary fibre. |
 Edited by Elke Arendt and Fabio Dal Bello Presents the latest work in the development of gluten-free products. |
 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. |
 Edited by Jerry W. Heaps A complete update of one our all-time best-selling books. |
 Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 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. |
 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 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. |
 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. |