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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.

637.000000
The Practical Brewer, Third Edition

The Practical Brewer, Third Edition

Edited by John T. McCabe

Regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

395.000000
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.

180.000000
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:

143.000000
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.

136.000000
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.

123.000000
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:

101.000000
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.

93.000000
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.

50.000000
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.

45.000000
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:

44.000000
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:

43.000000
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:

41.000000
Corn: Chemistry and Technology, Second Edition

Corn: Chemistry and Technology, Second Edition

Edited by Pamela J. White and Lawrence A. Johnson

Provides a broad perspective of knowledge on corn from 36 expert agronomists, food scientists, and geneticists.

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:

33.000000
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.

32.000000
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:

29.000000
Fundamentals of Stored-Product Entomology

Fundamentals of Stored-Product Entomology

By David W. Hagstrum and Bhadriraju Subramanyam

Discusses the fundamentals of stored-product entomology that need to be considered in planning, implementation, and evaluation of a pest management program.

20.000000
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.

17.000000
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.

16.000000
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.

14.000000
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:

14.000000
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
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.

11.000000
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
Food Safety

Food Safety

By Julie Miller Jones

A detailed and well researched examination of current food safety data.

10.000000
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
El Cervecero en la Practica

El Cervecero en la Practica

Editado por Ray Klimovitz

Spanish Edition. Written by industry experts, this resource is regarded as a trade standard achieving worldwide acceptance as an outstanding basic training tool in the art and science of brewing.

9.000000
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
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.

8.000000
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:

7.000000
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.

7.000000
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
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.

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 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
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
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.

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
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
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
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
The History of Cereal Chemistry in Australia

The History of Cereal Chemistry in Australia

Edited By L. O'Brien, A.B. Blakeney, and H.M. Allen

This book reviews the history of the Cereal Chemistry Division and its achievements since the first conference, which was also held in Coogee in 1951.

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
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
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
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
Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values

Edited by Dennis T. Gordon and Toshinao Goda

Contains the proceedings of a symposium on dietary fiber.

1.000000