 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 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. |
 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, 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 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 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 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. |
 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 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. |
 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. |
 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 Andreia Bianchini and Jayne Stratton This book describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. Members Save 30%! |
 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. |
 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 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 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 Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. |
 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. |
 By Stephen R. Holle Provides a rare combination of a scientifically accurate and practical information written for sophisticated brewing professionals, educators, students, craft brewers, and home brewers. |
 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. |
 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. |
 By Amy L. Nelson Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products. |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. |
 Edited by Jerry W. Heaps A complete update of one our all-time best-selling books. |
 By Charles W. Bamforth Six volumes of Dr. Charlie Bamforth's acclaimed "Practical Guides for Beer Quality" series, BEER SAFETY AND WHOLESOMENESS, QUALITY SYSTEMS, COLOR AND CLARITY, FRESHNESS, FLAVOR, and FOAM |