 By Terry C. Nelsen This book is a guide to help technical people be more efficient users of statistics. Members Save 30%! |
 Edited by Girish M. Ganjyal This book covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking. Members Save 30%! |
 Edited by Alicia A. Perdon, Sylvia L. Schonauer, and Kaisa Poutanen This book covers the transformation of a cereal grain across the supply chain—from ingredient to finished product and everything in between. 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 Glen L. Hartman, John C. Rupe, Edward J. Sikora, Leslie L. Domier, Jeffrey A. Davis, and Kevin L. Steffey This expanded fifth-edition guidebook for scientists and practitioners offers comprehensive information on soybean diseases, insect pests, and abiotic disorders.
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 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. |
 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 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 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 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. |
 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 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 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 Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. |
 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. |
 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 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. |
 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 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. |
 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 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. |
 By George A Burdock The reference of choice for flavor specialists across the world. |
 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. |
 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 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 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 Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 By David W. Hagstrum and Bhadriraju Subramanyam Discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program. |
 Edited by Jerry W. Heaps A complete update of one our all-time best-selling books. |
 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. |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. |
 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. |
 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. |
 Editado por Ray Klimovitz Spanish Edition. Written by industry experts, this resource is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. |
 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. |
 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 John T. McCabe Regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. |
 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. |