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Quality Assurance
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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.

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.

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.

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.

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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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.

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.

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.

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.

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.

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.

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.

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.

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.

Irradiation of Food Commodities

Irradiation of Food Commodities

By Ioannis S. Arvanitoyannis

The first holistic book that looks not only at the techniques, application and legislation of this method, but also addresses the concern of public opinion.

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.

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.

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.

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.

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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.

Beverage Industry Microfiltration

Beverage Industry Microfiltration

By Nathan Starbard

A one-stop source for quality information on beverage microfiltration.

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.

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.

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.

Infrared Spectroscopy for Food Quality Analysis and Control

Infrared Spectroscopy for Food Quality Analysis and Control

Edited by Da-Wen Sun

Provides the engineer and technologist working in research, development and operations in the food industry with critical and readily accessible information on the art and science of infrared spectroscopy technology.

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.

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.

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.

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.

Use and Management of Insecticides, Acaracides and Transgenic Crops

Use and Management of Insecticides, Acaracides and Transgenic Crops

Edited by John N. All, and Michael F. Treacy

This handbook provides a thorough update on the latest crop protection techniques and practical new strategies to modernize your current IPM program.

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.

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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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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.

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.

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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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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