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Rice: Chemistry and Technology, Fourth Edition

Rice: Chemistry and Technology, Fourth Edition

Edited by Jinsong Bao

Rice: Chemistry and Technology, Fourth Edition, is a fully revised update of the successful third edition, published by AACC International.

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Corn: Chemistry and Technology, Third Edition

Corn: Chemistry and Technology, Third Edition

Edited by Sergio Román Othón Serna-Saldívar

This book provides authoritative, comprehensive content from the world's leading agronomists, food scientists, and geneticists.

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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Second Edition

Edited by John R. N. Taylor and Kwaku G. Duodu

This new edition covers in detail the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets.

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Sprouted Grains: Nutritional Value, Production, and Applications

Sprouted Grains: Nutritional Value, Production, and Applications

Edited by Hao Feng, Boris Nemzer, and Jonathan DeVries

This book is a complete and comprehensive overview of sprouted grains, with coverage from grain to product.

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Carbohydrate Chemistry for Food Scientists, Third Edition

Carbohydrate Chemistry for Food Scientists, Third Edition

By James N. BeMiller

A complete update of the critically acclaimed, authoritative carbohydrate reference for food scientists.

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Steamed Breads: Ingredients, Processing and Quality

Steamed Breads: Ingredients, Processing and Quality

By Sidi Huang and Diane Miskelly

This book provides the first comprehensive reference on steamed breads and steamed buns.

Tortillas: Wheat Flour and Corn Products

Tortillas: Wheat Flour and Corn Products

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.

Rye and Health

Rye and Health

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.

Barley: Chemistry and Technology, Second Edition

Barley: Chemistry and Technology, Second Edition

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.

Functionalizing Carbohydrates for Food Applications

Functionalizing Carbohydrates for Food Applications

Edited by Milda E. Embuscado

This book explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds.

Durum Wheat: Chemistry and Technology, Second Edition

Durum Wheat: Chemistry and Technology, Second Edition

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.

Pulse Foods: Processing, Quality and Nutraceutical Applications

Pulse Foods: Processing, Quality and Nutraceutical Applications

Edited by Brijesh K. Tiwari, Aoife Gowen, and Brian McKenna

The use of pulses and their ingredients in food formulations is growing and several factors are contributing to this trend, especially the need for delivery of food products with health and wellness benefits.

OATS: Chemistry and Technology, Second Edition

OATS: Chemistry and Technology, Second Edition

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.

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Wheat Science Dynamics: Challenges and Opportunities

Wheat Science Dynamics: Challenges and Opportunities

Edited by Ravindra N. Chibbar and James E. Dexter

Learn how scientists are meeting the needs of consumers through improved wheat quality. Proceedings from the International Wheat Quality Conference - IV.

Soybeans: Chemistry, Production, Processing, and Utilization

Soybeans: Chemistry, Production, Processing, and Utilization

Edited by Lawrence A. Johnson, Pamela J. White, and Richard Galloway

This comprehensive new soybean reference disseminates key soybean information to “drive success for soybeans” via 21 concise chapters.

Principles of Cereal Science and Technology, Third Edition

Principles of Cereal Science and Technology, Third Edition

By Jan A. Delcour and R. Carl Hoseney

Completely updated and provides food science professionals and students the most thorough grain science information available.

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HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

Edited by Peter R. Shewry and Jane L. Ward

Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products.

Starch: Chemistry and Technology, Third Edition

Starch: Chemistry and Technology, Third Edition

Edited By James N. BeMiller & Roy L. Whistler

A 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives.

Wheat: Chemistry and Technology, Fourth Edition

Wheat: Chemistry and Technology, Fourth Edition

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.

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Wheat: Science and Trade

Wheat: Science and Trade

By Brett F. Carver

This title is an extensive reference on wheat incorporating classic principles and new advancements.

International Wheat Quality Conference Proceedings (IWQCIII)

International Wheat Quality Conference Proceedings (IWQCIII)

Edited by O.K. Chung and G.L. Lookhart

Covers the hottest topics in wheat quality.

Wheat Quality Elucidation: The Bushuk Legacy

Wheat Quality Elucidation: The Bushuk Legacy

Edited by Perry K. W. Ng and Colin W. Wrigley

In this landmark resource expert contributors cover advances in the chemistry of baking quality and genetic manipulation of wheat quality.

Digestibility and Amino Acid Availability in Cereals and Oilseeds

Digestibility and Amino Acid Availability in Cereals and Oilseeds

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.