 Edited by Ray Shillito and Guomin Shan This book reviews current technologies for sampling and detecting biotechnology products in seed, plants, grain, food, and feed Members Save 30%! |
 Edited by Kurt A. Rosentrater This book offers an up-to-date, end-to-end overview of the processing and storage of grain and grain-related products. Members Save 30%! |
 Edited by Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 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. |
 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 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 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. |
 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. |
 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 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 Alex Speers More than 20 top brewing scientists present the latest findings on brewing yeast behavior. |
 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 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 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 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 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 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 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 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 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. |
 By Michel Dubois, Arnaud Dubat, and Bernard Launay Helps interpret results and modify procedures to improve product quality and consistency. |
 Edited by Elke Arendt and Fabio Dal Bello Presents the latest work in the development of gluten-free products. |
 By Dr. Takashi Inoue Written by Dr. Takashi Inoue, the globally-recognized expert on the topic of diacetyl formation in fermented foods and beverages. |
 Edited by G. David Buntin, Keith S. Pike, Michael J. Weiss, and James A. Webster Includes more than 135 color photographs and maps, illustrated keys of pest injury and insect identification, references, glossary, and index. |
 Edited By Graham B. Crosbie and Andrew S. Ross This handbook aims to assist users in understanding the scope of applications available and as a tool to guide users in developing new applications or improving existing ones. |
 By Carl R. Reed This unique book is written specifically for those in grain operations and addresses the full range of topics related to maintaining the quality of grain stored on the commercial scale. |
 Edited by Jerry W. Heaps A complete update of one our all-time best-selling books. |
 By Anne E. Desjardins This useful reference presents up-to-date descriptions of Fusarium species to assist in visual identifications of species. |
 Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 Edited by John N. All, and Michael F. Treacy This handbook provides a thorough update on the latest crop protection techniques and practical strategies to modernize your current IPM program. |
 By Dr. Charles G. Edwards A necessary quality-control guide for breweries, wineries and juice manufacturers, this is multilingual book, written in English, Mandarin, French, German, Italian and Spanish. |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 Edited by Peter R. Shewry and George L. Lookhart Provides proven, hands-on methods for analyzing wheat gluten proteins. |
 Edited by Kurt J. Leonard and William R. Bushnell Provides a comprehensive record of current knowledge on the nature of Fusarium head blight, the damage it causes, and current research on how to control it. |
 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 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. |
 Edited by Brett A. Summerell, John F. Leslie, David Backhouse, Wayne L. Bryden, and Lester W. Burgess A collection of papers written by world authorities in Fusarium, a significant fungal genus and one of the most economically important groups of fungi. |
 Edited by Laurian J. Unnevehr This title is based on The Economics of HACCP conference held in Washington D.C. and is an essential assessment tool. |
 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 Kevin L. Steffey, Marlin E. Rice, John All, David A. Andow, Michael E. Gray, John W. Van Duyn This handbook outlines the fundamental approaches to corn insect pest management. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 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. |
 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. |
 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. |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. |