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Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition

Breakfast Cereals and How They Are Made: Raw Materials, Processing, and Production, Third Edition

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.

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Asian Noodle Manufacturing: Ingredients, Technology, and Quality

Asian Noodle Manufacturing: Ingredients, Technology, and Quality

Edited by Gary G. Hou

A comprehensive handbook dedicated to this increasingly popular style of noodle.

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Extrusion Cooking: Cereal Grains Processing, Second Edition

Extrusion Cooking: Cereal Grains Processing, Second Edition

Edited by Girish M. Ganjyal

This book Covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking.

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Wheat – An Exceptional Crop:<BR> Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

Wheat – An Exceptional Crop:
Botanical Features, Chemistry, Utilization, Nutritional and Health Aspects

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.

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Carbohydrate Chemistry for Food Scientists, Third Edition

Carbohydrate Chemistry for Food Scientists, Third Edition

By James N. BeMiller

A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists.

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

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.

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Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production, and Applications

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.

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Rice: Chemistry and Technology, Fourth Edition

Rice: Chemistry and Technology, Fourth Edition

Edited by Jinsong Bao

Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International.

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Corn: Chemistry and Technology, Third Edition

Corn: Chemistry and Technology, Third Edition

Edited by Sergio Román Othón Serna-Saldívar

This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists.

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