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Description
Ingredients
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Wheat Flour, Second Edition

Wheat Flour, Second Edition

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.

122.000000
Hydrocolloids

Hydrocolloids

By Andrew Hoefler

Brings together essential information on these fundamental ingredients, which are used in many food products.

Digital Options:

70.000000
Starches

Starches

By David J. Thomas and William A. Atwell

Combining a user-friendly format with expert guidance, handbooks in this series are designed to meet the needs of professionals in many areas of the food industry.

Digital Options:

41.000000
Emulsifiers

Emulsifiers

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:

40.000000
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:

36.000000
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:

36.000000
Fats and Oils

Fats and Oils

By Clyde E. Stauffer

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications.

Digital Options:

36.000000
Batters and Breadings in Food Processing, Second Edition

Batters and Breadings in Food Processing, Second Edition

Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth

Updates our knowledge of ingredient utilization in battered and breaded products.

31.000000
Enzymes

Enzymes

By Paul R. Mathewson

Provides practical information in a straightforward non-technical manner for every food industry practitioner.

Digital Options:

31.000000
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:

27.000000
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.

24.000000
Sweeteners: Nutritive

Sweeteners: Nutritive

Richard J. Alexander

This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products.

Digital Options:

22.000000
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.

18.000000
High-Fiber Ingredients

High-Fiber Ingredients

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.

Digital Options:

18.000000
Sweeteners: Alternative

Sweeteners: Alternative

By Amy L. Nelson

This handbook explains the basics of alternative sweeteners and provides practical advice relating to their uses in foods and beverages.

Digital Options:

12.000000
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
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
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.

8.000000
Bubbles in Food 2: Novelty, Health and Luxury

Bubbles in Food 2: Novelty, Health and Luxury

Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle

This volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilization of ideas for the exploitation of bubbles as a novel and versatile food ingredient.

8.000000
Bubbles in Food

Bubbles in Food

Edited by Grant M. Campbell, Colin Webb, Severino S. Pandiella, and Keshavan Niranjan

Provides an overview of current food aeration knowledge and research, as well as practical, food-group specific advice.

7.000000
Colorants

Colorants

By F. J. Francis

A complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products.

Digital Options:

6.000000
Dairy-Based Ingredients

Dairy-Based Ingredients

By Ramesh Chandan

Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry.

Digital Options:

6.000000
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.

5.000000
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.

4.000000
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.

4.000000
Flour and Breads and Their Fortification in Health and Disease Prevention

Flour and Breads and Their Fortification in Health and Disease Prevention

Edited By Victor Preedy, Ronald Ross Watson, and Vinood B. Patel

This comprehensive resource on flour, bread, and their constituents is essential reading for food industry specialists in milling and baking.

3.000000
Compendium of Wheat Diseases and Pests, Third Edition

Compendium of Wheat Diseases and Pests, Third Edition

Edited by William W. Bockus, Robert L. Bowden, Robert M. Hunger, Wendell L. Morrill, Timothy D. Murray, and Richard W. Smiley

The definitive publication on diseases of wheat, completely updated since the previous edition published in 1987.

3.000000
Glucose Syrups: Technology and Applications

Glucose Syrups: Technology and Applications

By Peter Hull

Brings together all the relevant information on the manufacture and use of glucose syrups.

3.000000
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.

2.000000
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.

Digital Options:

1.000000
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
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.

1.000000
Asian Noodles: Science, Technology, and Processing

Asian Noodles: Science, Technology, and Processing

Edited by Gary Hou

This book is the definitive industry reference on Asian Noodles.

1.000000
Food Additives Data Book, Second Edition

Food Additives Data Book, Second Edition

Edited by Jim Smith and Lily Hong-Shum

Delivers must-have information on 14 major food additive groups.

1.000000
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.

1.000000