 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. | 272.000000 |
 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. | 68.000000 |
 By Jan A. Delcour and R. Carl Hoseney Completely updated and provides food science professionals and students the most thorough grain science information available. Digital Options: 
| 33.000000 |
 Elieser S. Posner and Arthur N. Hibbs Brings together essential information about new and innovative approaches to the practice of wheat flour milling. Digital Options:
| 24.000000 |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. Digital Options:
| 13.000000 |
 Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. | 13.000000 |
 By David W. Hagstrum, Tomasz Klejdysz, Bhadriraju Subramanyam, and Jan Nawrot Includes photographs and summary information for each of the 235 stored product insect species. | 9.000000 |
 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. | 6.000000 |
 Edited by Francis H. Webster and Peter J. Wood This new 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. Digital Options:
| 5.000000 |
 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. Digital Options:
| 5.000000 |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. | 3.000000 |
 By David J. Thomas and William A. Atwell Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry. Digital Options:
| 3.000000 |
 Edited by Kaisa Poutanen and Per Åman Rye and Health details rye's grain composition, as well as its physiological and health effects on humans using the latest research and information available. | 3.000000 |
 Richard J. Alexander This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products. Digital Options:
| 3.000000 |
 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. | 2.000000 |
 By Leonard N. Bell and Theodore P. Labuza Demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems. | 1.000000 |
 Edited by Peter R. Shewry and George L. Lookhart Provides proven, hands-on methods for analyzing wheat gluten proteins. | 1.000000 |
 Edited by Phil Williams and Karl Norris Since the publication of the sold-out first edition more than a decade ago, NIR spectroscopy has become the standard for rapid, accurate analysis of ingredients and constituents used in the manufacture of food. | 1.000000 |
 Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk Explains intelligent tailoring of wheat proteins to achieve specific dough requirements. Digital Options:
| 1.000000 |
 Edited by Jerry W. Heaps A complete update of one of AACC International's all-time best-selling books. | 1.000000 |
 By F. J. Francis A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. Digital Options:
| 1.000000 |
 Edited by Khalil Khan and Peter R. Shewry Ushers in a new era in our knowledge of this mainstay grain. This new edition is completely revised, providing the latest information on wheat grain development, structure, and composition including vital peer-reviewed information. Digital Options:
| 1.000000 |
 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. | 1.000000 |
 By Julie Miller Jones A detailed and well researched examination of current food safety data. | 1.000000 |
 Edited by William C. Shuey and Keith H. Tipples Learn valuable knowledge and practical information about the Amylograph and its uses. | 1.000000 |