 Meeting Presentations from the 2014 AACCI Annual Meeting in Providence, RI |
 Meeting Presentations from the 2015 AACCI Annual Meeting in Minneapolis, MN |
 Meeting Presentations from the 2016 AACCI Annual Meeting in Savannah, GA |
 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 Michel Dubois, Arnaud Dubat, and Bernard Launay Helps interpret results and modify procedures to improve product quality and consistency. |
 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 Gary G. Hou A comprehensive handbook dedicated to this increasingly popular style of noodle. Members Save 30%! |
 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 Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. |
 Edited by Ray Klimovitz and Karl Ockert Beer Packaging offers complete coverage of the packaging process from containers through handling and quality controls. It shares experiences from expert contributors to give you knowledge for real-life situations. |
 By Charles W. Bamforth This book offers a comprehensive and authoritative description of the factors that underlie beer safety and wholesomeness. |
 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 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%! |
 By Graham G. Stewart Improve volume, reduce costs, and improve time to market through intensification of the brewing process, including brewing operations, wort composition, yeast, fermentation, and maturation. |
 Edited by Grant M. Campbell, Colin Webb, Severino S. Pandiella, and Keshavan Niranjan Provides an overview of current food aeration knowledge and research, as well as practical, food-group specific advice. |
 Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle This volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilization of ideas for the exploitation of bubbles as a novel and versatile food ingredient. |
 By James N. BeMiller A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists. 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 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. |
 By Charles W. Bamforth Many factors affect color and clarity, and understanding them is key to producing beer that has the desired appearance every time. |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. |
 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. |
 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 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. |
 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 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 Sergio Román Othón Serna-Saldívar This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists. Members Save 30%! |
 By Ramesh Chandan Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry. |
 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 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 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 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. |
 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 Laurian J. Unnevehr This title is based on The Economics of HACCP conference held in Washington D.C. and is an essential assessment tool. |
 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. |
 By Clyde Stauffer Presents the basics about emulsifiers as well as practical advice about their uses in products from baked goods to dressings and sauces. |
 By Paul R. Mathewson Provides practical information in a straightforward non-technical manner for every food industry practitioner. |
 Edited by Vladimir F. Rasper and Ken R. Preston Gain valuable insight and practical information about the Extensigraph and its uses. |
 Edited by Girish M. Ganjyal This book covers the engineering, chemistry, nutrition and food safety aspects of extrusion cooking. Members Save 30%! |
 Edited by Jayne E. Bock and Clyde Don This book outlines how different farinograph models work, how to properly run a standard test and interpret the results, and the standard and unconventional applications for the instrument. Members Save 30%! |
 By Clyde E. Stauffer This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. |
 Edited by Susan Sungsoo Cho and Priscilla Samuel Provides information on available fiber sources to help the food industry develop food products with improved health benefits. |
 By Charles W. Bamforth Learn the scientific basis of the factors that influence the flavor of beer and the importance of producing predictive flavor modeling for consistent quality. |
 Edited By Victor Preedy, Ronald Ross Watson, and Vinood B. Patel This comprehensive resource on flour, bread, and their constituents is essential reading for food industry specialists in milling and baking. |
 By Charles W. Bamforth This book, the first in a series entitled "Practical Guides for Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer. |
 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. |
 Edited by Yasmine Motarjemi and Huub Lelieveld The first book to present an integrated, practical approach to the management of food safety throughout the production chain. |
 By Charles W. Bamforth A reader-friendly guide that helps users identify and fix root causes of flavor stability issues, maximize stability performance, extend the shelf life of their beers. |