 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 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%! |
 Edited by John R. N. Taylor and Kwaku G. Duodu This edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets. Members Save 30%! |
 Edited by Hao Feng, Boris Nemzer, and Jonathan W. DeVries This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product. 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 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. |
 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 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 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 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 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 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 Jan A. Delcour and R. Carl Hoseney Completely updated and provides food science professionals and students the most thorough grain science information available. |
 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 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. |
 By Brett F. Carver This title is an extensive reference on wheat incorporating classic principles and new advancements. |
 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 John W. Finely and Daniel T. Hopkins An examination of the research on the availability of amino acids and proteins for nutrition and the effects of food processing on amino acid variability and quality. |