Browse by Subject

Description
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The RVA Handbook

The RVA Handbook

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.

363.000000
Chemical Leavening Basics

Chemical Leavening Basics

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.

253.000000
Scientific Principles of Malting and Brewing

Scientific Principles of Malting and Brewing

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.

172.000000
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:

123.000000
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
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.

85.000000
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
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
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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35.000000
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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32.000000
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
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.

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18.000000
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
Pasta and Noodle Technology

Pasta and Noodle Technology

Edited by James E. Kruger, Robert B. Matsuo, and Joel W. Dick

Provides information on the fundamental and applied aspects of pasta and noodle technology.

13.000000
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
Breakfast Cereals and How They Are Made, Second Edition

Breakfast Cereals and How They Are Made, Second Edition

Edited by Robert B. Fast and Elwood F. Caldwell

Provides readers with the single most comprehensive, up-to-date breakfast cereal resources.

Digital Options:

9.000000
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
Frozen and Refrigerated Doughs and Batters

Frozen and Refrigerated Doughs and Batters

Edited by K. Kulp, K. Lorenz, and J. Brümmer

Discusses the preparation of frozen and refrigerated doughs and batters for various bakery foods.

8.000000
Methods for Developing New Food Products

Methods for Developing New Food Products

By Fadi Aramouni and Kathryn Deschenes

Explains the basics of food technology and new product development from initial planning through formulation, market research, manufacturing and product launch.

8.000000
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.

7.000000
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
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.

6.000000
Wheat Gluten Protein Analysis

Wheat Gluten Protein Analysis

Edited by Peter R. Shewry and George L. Lookhart

Provides proven, hands-on methods for analyzing wheat gluten proteins.

6.000000
Mixolab: A New Approach to Rheology

Mixolab: A New Approach to Rheology

Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher

Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers.

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
Interactions: The Keys to Cereal Quality

Interactions: The Keys to Cereal Quality

Edited by Rob J. Hamer and R. Carl Hoseney

Combines a general overview with a series of in-depth chapters on the role of proteins, lipids, carbohydrates, and their interactions.

5.000000
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
Extrusion Cooking

Extrusion Cooking

Edited by Christiane Mercier, Pekka Linko, and Judson Harper

Increase productivity by implementing new systems or improving upon your current ones.

4.000000
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
Improving and Tailoring Enzymes for Food Quality and Functionality

Improving and Tailoring Enzymes for Food Quality and Functionality

Edited by R. Yada

This book provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties.

3.000000
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.

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
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
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.

1.000000
Nanotechnology in the Agri-Food Sector: Implications for the Future

Nanotechnology in the Agri-Food Sector: Implications for the Future

Edited by Lynn J. Frewer, Willem Norde, Arnout Fischer, and Frans Kampers

This important book provides an overview of nanotechnology, its application to the agri-food sciences, and potential safety and societal issues.

1.000000
Biofuels from Agricultural Wastes and Byproducts

Biofuels from Agricultural Wastes and Byproducts

By Hans P. Blaschek, Thaddeus Ezeji, and Jürgen Scheffran

The first book to focus solely on the production of biofuels primarily from agricultural waste and by-products.

1.000000
Pacific People and Their Food

Pacific People and Their Food

Edited by A. B. Blakeney and L. O'Brien

Based on the Fifth Pacific Rim Symposium, this book discusses the global impact of Pacific rim countries on food production, processing, and consumption patterns.

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 Flavour Technology, Second Edition

Food Flavour Technology, Second Edition

Edited by Andrew J. Taylor and Robert S. T. Linforth

Offers a broad introduction to the formulation, origins, analysis and performance of food flavours, updating the original chapters and adding valuable new material that introduces some of the newer methodologies and recent advances.

1.000000