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Malt: Practical Brewing Science

Malt: Practical Brewing Science

By Xiang S. Yin

This book Seamlessly bridges the science of malt with practical applications in food and beverage production.

Mashing

Mashing

By Evan Evans

Readers will emerge from this book with a deeper understanding of the foundations of mashing biochemistry, such as the relationships between starch and starch-hydrolyzing enzymes and between proteins and proteases.

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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