Browse by Subject

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Quality Assurance
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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
Managing Stored Grain to Preserve Quality and Value

Managing Stored Grain to Preserve Quality and Value

By Carl R. Reed

This unique book is written specifically for those in grain operations and addresses the full range of topics related to maintaining the quality of grain stored on the commercial scale.

134.000000
Wheat Flour Milling, Second Edition

Wheat Flour Milling, Second Edition

Elieser S. Posner and Arthur N. Hibbs

Brings together essential information about new and innovative approaches to the practice of wheat flour milling.

Digital Options:

90.000000
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
Atlas of Stored-Product Insects and Mites

Atlas of Stored-Product Insects and Mites

By David W. Hagstrum, Tomasz Klejdysz, Bhadriraju Subramanyam, and Jan Nawrot

Includes photographs and summary information for each of the 235 stored product insect species.

39.000000
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
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:

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.

Digital Options:

32.000000
Principles of Breadmaking: Functionality of Raw Materials and Process Steps

Principles of Breadmaking: Functionality of Raw Materials and Process Steps

By Piet Sluimer

Provides the fundamental principles and science behind the baking rules and recipes bakers, technologists, and students need to know.

28.000000
Storage of Cereal Grains and Their Products, Fourth Edition

Storage of Cereal Grains and Their Products, Fourth Edition

Edited by David B. Sauer

The most thorough and authoritative reference on the principles and practices of storing and handling cereal grains and their products. Includes more than 600 pages representing more than 48 years of accumulated knowledge.

16.000000
Insect Management for Food Storage and Processing, Second Edition

Insect Management for Food Storage and Processing, Second Edition

Edited by Jerry W. Heaps

A complete update of one of AACC International's all-time best-selling books.

15.000000
Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Near-Infrared Technology in the Agricultural and Food Industries, Second Edition

Edited by Phil Williams and Karl Norris

Since the publication of the sold-out first edition more than a decade ago, NIR spectroscopy has become the standard for rapid, accurate analysis of ingredients and constituents used in the manufacture of food.

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
Stored-Product Insect Resource

Stored-Product Insect Resource

By David W. Hagstrum and Bhadriraju Subramanyam

Provides the most multi-faceted, comprehensive guide to information on 1,663 insect species associated with stored products.

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
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
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
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
Diacetyl in Fermented Foods and Beverages

Diacetyl in Fermented Foods and Beverages

By Dr. Takashi Inoue

Written by Dr. Takashi Inoue, the globally-recognized expert on the topic of diacetyl formation in fermented foods and beverages.

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
Wheat Health Management

Wheat Health Management

By R. J. Cook and R. J. Veseth

Agricultural scientists explain how to manage wheat health from seed to storage with a holistic approach.

5.000000
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
Gliadin and Glutenin: The Unique Balance of Wheat Quality

Gliadin and Glutenin: The Unique Balance of Wheat Quality

Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk

Explains intelligent tailoring of wheat proteins to achieve specific dough requirements.

Digital Options:

5.000000
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
The Economics of HACCP: Costs and Benefits

The Economics of HACCP: Costs and Benefits

Edited by Laurian J. Unnevehr

This title is based on The Economics of HACCP conference held in Washington D.C. and is an essential assessment tool.

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
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
The Extensigraph Handbook

The Extensigraph Handbook

Edited by Vladimir F. Rasper and Ken R. Preston

Gain valuable insight and practical information about the Extensigraph and its uses.

3.000000
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.

3.000000
Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice

Illustrated Guide to Microbes and Sediments in Wine, Beer, and Juice

By Dr. Charles G. Edwards

A necessary quality-control guide for breweries, wineries and juice manufacturers, this is multilingual book, written in English, Mandarin, French, German, Italian and Spanish.

3.000000
User's Guide to ISO 22000 Food Safety Management System for the Grain Handling, Processing, Milling, and Baking Industries

User's Guide to ISO 22000 Food Safety Management System for the Grain Handling, Processing, Milling, and Baking Industries

Compiled for the AACCI Food Safety, Quality, and Regulatory Committee by Charles Hurburgh, Jennifer Robinson, and Scott Jensen

a how-to guide for developing and implementing ISO 22000 standards specifically for operations that store, handle, and/or process grain foods.

3.000000
Genetic Modification and Food Quality: A Down to Earth Analysis

Genetic Modification and Food Quality: A Down to Earth Analysis

By Robert Blair and Joe M. Regenstein

The first comprehensive text on how GM production methods influence the quality of foods and feeds, based on a complete assessment of the scientific findings.

2.000000
Pathogens and Toxins in Foods: Challenges and Interventions

Pathogens and Toxins in Foods: Challenges and Interventions

Edited by Vijay K. Juneja and John N. Sofos

Offers a farm-to-table approach to food safety that enables readers to control microbial pathogens and toxic agents at all stages of the food supply chain.

2.000000
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.

2.000000
The AlveoConsistograph Handbook, Second Edition

The AlveoConsistograph Handbook, Second Edition

By Michel Dubois, Arnaud Dubat, and Bernard Launay

Helps interpret results and modify procedures to improve product quality and consistency.

2.000000
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
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
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.

1.000000
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.

1.000000
Food and Beverage Stability and Shelf Life

Food and Beverage Stability and Shelf Life

Edited by David Kilcast and Persis Subramaniam

Provides a comprehensive guide to factors influencing stability, methods of stability and shelf life assessment and the stability and shelf life of major products.

1.000000
Yeast Flocculation, Vitality, and Viability

Yeast Flocculation, Vitality, and Viability

Edited by Alex Speers

More than 20 top brewing scientists present the latest findings on brewing yeast behavior.

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
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
HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins

HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins

Edited by James E. Kruger and Jerold A. Bietz

Provides comprehensive coverage of HPLC analyses of cereal prolamins.

0.000000
Handbook of Small Grain Insects

Handbook of Small Grain Insects

Edited by G. David Buntin, Keith S. Pike, Michael J. Weiss, and James A. Webster

Includes more than 135 color photographs and maps, illustrated keys of pest injury and insect identification, references, glossary, and index.

0.000000