 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. | 176.000000 |
 Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. | 158.000000 |
 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. | 109.000000 |
 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. | 103.000000 |
 By Charles W. Bamforth Provides a refreshing update for experienced brewing professionals and a valuable primer on brewing science for anyone new to the science or in need of a current review. | 52.000000 |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. Digital Options:
| 28.000000 |
 By William A. Atwell and Sean Finnie A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling. | 27.000000 |
 By Piet Sluimer Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know. | 25.000000 |
 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:
| 20.000000 |
 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:
| 20.000000 |
 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. | 15.000000 |
 Edited by David B. Sauer The most thorough and authoritative reference on the principles and practices of storing and handling cereal grains and their products. Includes more than 600 pages representing more than 48 years of accumulated knowledge. | 15.000000 |
 Edited by Robert B. Fast and Elwood F. Caldwell Provides readers with the single most comprehensive, up-to-date breakfast cereal resources. Digital Options:
| 11.000000 |
 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. | 10.000000 |
 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. | 10.000000 |
 By David W. Hagstrum and Bhadriraju Subramanyam Provides the most multi-faceted, comprehensive guide to information on 1,663 insect species associated with stored products. | 9.000000 |
 By Julie Miller Jones A detailed and well researched examination of current food safety data. | 9.000000 |
 By James N. BeMiller An easy-to-read resource for students and professionals who need to understand this specialized area. Provides practical information on the specific uses of carbohydrates. | 7.000000 |
 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. | 7.000000 |
 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:
| 6.000000 |
 Edited by Jerry W. Heaps A complete update of one of AACC International's all-time best-selling books. | 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:
| 6.000000 |
 By Vincent Hegarty This book reflects the crucial link between nutrition and the environment. | 6.000000 |
 Edited by Len Marquart, Joanne L. Slavin, and R. Gary Fulcher Professionals in the food industry will find this reference invaluable for developing new whole-grain products and enhancing the taste, quality, and health profile of whole-grain foods. | 5.000000 |
 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. | 5.000000 |