 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. | 447.000000 |
 Edited by John T. McCabe Regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing. | 148.000000 |
 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. | 115.000000 |
 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. | 111.000000 |
 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. | 67.000000 |
 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: 
| 32.000000 |
 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:
| 28.000000 |
 By Sean Finnie and William A. Atwell A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling. | 27.000000 |
 By Charles W. Bamforth This book, the first in a series entitled "Practical Guides to 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. Digital Options:
| 26.000000 |
 By Andrew Hoefler Brings together essential information on these fundamental ingredients, which are used in many food products. Digital Options:
| 24.000000 |
 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. | 20.000000 |
 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. Digital Options:
| 20.000000 |
 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. | 19.000000 |
 Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth Updates our knowledge of ingredient utilization in battered and breaded products. | 13.000000 |
 Edited by Pamela J. White and Lawrence A. Johnson Provides a broad perspective of knowledge on corn from 36 expert agronomists, food scientists, and geneticists. | 11.000000 |
 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:
| 10.000000 |
 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. | 10.000000 |
 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. | 10.000000 |
 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. | 9.000000 |
 By Julie Miller Jones A detailed and well researched examination of current food safety data. | 9.000000 |
 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. Digital Options:
| 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 Robert B. Fast and Elwood F. Caldwell Provides readers with the single most comprehensive, up-to-date breakfast cereal resources. Digital Options:
| 6.000000 |
 Edited by Elaine T. Champagne Will guide the research for developing new applications and lead rice utilization into the coming decades. 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 |