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Description
Grain Science
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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.

Digital Options:

143.000000
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.

93.000000
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.

Digital Options:

43.000000
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.

Digital Options:

41.000000
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.

Digital Options:

40.000000
Rice: Chemistry and Technology, Third Edition

Rice: Chemistry and Technology, Third Edition

Edited by Elaine T. Champagne

Will guide the research for developing new applications and lead rice utilization into the coming decades.

Digital Options:

29.000000
Carbohydrate Chemistry for Food Scientists, Second Edition

Carbohydrate Chemistry for Food Scientists, Second Edition

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.

26.000000
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.

22.000000
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.

22.000000
Sorghum and Millets: Chemistry and Technology

Sorghum and Millets: Chemistry and Technology

Edited by David A.V. Dendy

This book is a compilation of facts on the history, breeding, production, grain chemistry, nutritional quality, and handling of sorghum and millets.

11.000000
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.

10.000000
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.

10.000000
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.

7.000000
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.

6.000000
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.

5.000000
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.

2.000000
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.

1.000000
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.

1.000000
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.

0.000000