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Grains and Health
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Compendium of Corn Diseases, Fourth Edition

Compendium of Corn Diseases, Fourth Edition

Edited by Gary Munkvold and Donald White

This easy-to-use book provides the most current, practical information on the diagnosis and management of corn diseases.

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Acrylamide in Food: Analysis, Content & Potential Health Effects

Acrylamide in Food: Analysis, Content & Potential Health Effects

Edited by V Gökmen

This book provides the recent analytical methodologies for acrylamide detection, up-to-date information about its occurrence in various foods and its interaction mechanisms and health effects.

Nutraceutical and Functional Food Processing Technology

Nutraceutical and Functional Food Processing Technology

Edited by Joyce I. Boye

This book gives a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products.

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.

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Gluten-Free Baked Products

Gluten-Free Baked Products

By Jeffrey L. Casper and William A. Atwell

This hands-on book gives readers an entry-level understanding of gluten-free product requirements, their development and production, and the breadth of ingredients available.

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Functional Foods: Concept to Product, Second Edition

Functional Foods: Concept to Product, Second Edition

Edited by Maria Saarela

Contains over ten additional chapters on significant topics including omega-3 polyunsaturated fatty acids, consumers and health claims and functional foods for obesity prevention.

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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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.

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.

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.

Dietary Fibre: New Frontiers for Food and Health

Dietary Fibre: New Frontiers for Food and Health

Edited by J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping

This book covers up-to-date research on dietary fibre and will be a useful resource for all scientists and technologists involved in research and development in this field.

Consumer Driven Cereal Innovation: Where Science Meets Industry

Consumer Driven Cereal Innovation: Where Science Meets Industry

Edited by Peter L. Weegels, Christophe M. Courtin, Abdessamad Arrachid, and Marco Silvestri

This timely proceedings presents 30 papers as well as abstracts with author names and affiliations for all of the presentations at the first Spring Meeting organized by Cereals & Europe.

Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages

Edited by Elke K. Arendt and Fabio Dal Bello

This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages.

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Fiber Ingredients: Food Applications and Health Benefits

Fiber Ingredients: Food Applications and Health Benefits

Edited by Susan Sungsoo Cho and Priscilla Samuel

Provides information on available fiber sources to help the food industry develop new food products with improved health benefits.

Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Edited by Dennis T. Gordon and Toshinao Goda

Contains the proceedings of a symposium on dietary fiber.

Dietary Fibre: Components and Functions

Dietary Fibre: Components and Functions

Edited by Hannu Salovaara, Fred Gates, and Maija Tenkanen

This book provides comprehensive research on dietary fibre.

Gluten-Free Cereal Products and Beverages

Gluten-Free Cereal Products and Beverages

Edited by Elke Arendt and Fabio Dal Bello

Presents the latest work in the development of gluten-free products.

Gluten Proteins 2006

Gluten Proteins 2006

Edited by George L. Lookhart and Perry K. W. Ng

A compilation of 74 papers based on presentations made at the 9th International Gluten Workshop.

Fusarium Mycotoxins: Chemistry, Genetics, and Biology

Fusarium Mycotoxins: Chemistry, Genetics, and Biology

By Anne E. Desjardins

This useful reference presents up-to-date descriptions of Fusarium species to assist in visual identifications of species.

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.

Specialty Grains for Food and Feed

Specialty Grains for Food and Feed

Edited by Elsayed Abdel-Aal and Peter Wood

The book provides details of the history, genetic background, agronomic needs, and advantages and disadvantages of these crops, each described by experts in their field.

Soybeans: As Functional Foods and Ingredients

Soybeans: As Functional Foods and Ingredients

Edited by KeShun Liu

Written for food product developers, food technologists, nutritionists, academic professionals, college graduates, and anyone who is interested in learning about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals.

Fusarium Head Blight of Wheat and Barley

Fusarium Head Blight of Wheat and Barley

Edited by Kurt J. Leonard and William R. Bushnell

Provides a comprehensive record of current knowledge on the nature of Fusarium head blight, the damage it causes, and current research on how to control it.

Whole-Grain Foods in Health and Disease

Whole-Grain Foods in Health and Disease

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.

High-Fiber Ingredients Handbook

High-Fiber Ingredients Handbook

By Amy L. Nelson

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

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Fusarium: Paul E.  Nelson Memorial Symposium

Fusarium: Paul E. Nelson Memorial Symposium

Edited by Brett A. Summerell, John F. Leslie, David Backhouse, Wayne L. Bryden, and Lester W. Burgess

A collection of papers written by world authorities in Fusarium, a significant fungal genus and one of the most economically important groups of fungi.

Handbook of Corn Insects

Handbook of Corn Insects

Edited by Kevin L. Steffey, Marlin E. Rice, John All, David A. Andow, Michael E. Gray, John W. Van Duyn

This handbook outlines the fundamental approaches to corn insect pest management.

Compendium of Barley Diseases, Second Edition

Compendium of Barley Diseases, Second Edition

Edited by D. E. Mathre

Originally published in 1982, this new edition is extensively revised. Changes include 26 additional color photographs, new sections, re-written sections, coverage of new diseases, etc.

Insect Pests of Small Grains

Insect Pests of Small Grains

By Wendell L. Morrill

Helps diagnose pest symptoms and identify more than 15 pest insects commonly associated with wheat, barley, and oats in North America.

Nutrition: Food and the Environment

Nutrition: Food and the Environment

By Vincent Hegarty

This book reflects the crucial link between nutrition and the environment.

Wheat End Uses Around the World

Wheat End Uses Around the World

Edited by Hamed Faridi and Jon Faubion

As a unique collection of global facts and statistics, this book will be an invaluable reference for both industry and academia.

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.

Dietary Fiber in Health and Disease

Dietary Fiber in Health and Disease

Edited by David Kritchevsky and Charles Bonfield

This book presents new findings on the role of fiber in health and disease.

Oat Bran

Oat Bran

Edited by Peter J. Wood

This resource discusses the nature of oat bran, its means of manufacture and properties, and what's known about its physiological effects.

Quality Protein Maize

Quality Protein Maize

Edited by Edwin T. Mertz

This book documents the discovery, genetics, breeding, chemistry, nutrition, milling, and processing of a new, superior quality maize.

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.