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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.

Wheat Flour Handbook, Second Edition

Wheat Flour Handbook, Second Edition

By William A. Atwell and Sean Finnie

A straightforward, practical guide that offers coverage of specific product applications, problem resolution, and basics of wheat and milling.

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.

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.

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.

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.

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.

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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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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Ohmic Heating in Food Processing

Ohmic Heating in Food Processing

Edited by Hosahalli S. Ramaswamy, Michele Marcotte, Sudhir Sastry, and Khalid Abdelrahim

This book covers several aspects of Ohmic heating: science and engineering, chemistry and physics, biochemistry and nutrition, quality and safety, and development and technology, both basic and applied.

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.

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.

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.

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.

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.

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.

Food and Beverage Packaging Technology, Second Edition

Food and Beverage Packaging Technology, Second Edition

Edited by Richard Coles and Mark J. Kirwan

Provides a contemporary overview of the preservation and packaging of food and beverages.

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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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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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.

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.

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.

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.

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.

Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

Edited by Hans Michael Eßlinger

This comprehensive reference combines the technological know-how from five centuries of industrial-scale brewing to meet the needs of a global economy.

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.

Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

Fenaroli's Handbook of Flavor Ingredients, Sixth Edition

By George A Burdock

The reference of choice for flavor specialists across the world.

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.

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.

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.

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.

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.

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.

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.

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.

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Hydrocolloids Handbook

Hydrocolloids Handbook

By Andrew Hoefler

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

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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.

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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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.

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Emulsifiers Handbook

Emulsifiers Handbook

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.

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Sweeteners: Alternative Handbook

Sweeteners: Alternative Handbook

By Amy L. Nelson

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

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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.

Colorants Handbook

Colorants Handbook

By F. J. Francis

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

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Enzymes Handbook

Enzymes Handbook

By Paul R. Mathewson

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

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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.

Starches Handbook

Starches Handbook

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.

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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.