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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.

FRESHNESS: Practical Guides for Beer Quality

FRESHNESS: Practical Guides for Beer Quality

By Charles W. Bamforth

A reader-friendly guide that helps users identify and fix root causes of flavor stability issues, maximize stability performance, extend the shelf life of their beers.

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2016 AACCI Annual Meeting Presentations

2016 AACCI Annual Meeting Presentations

AACCI

Meeting Presentations from the 2016 AACCI Annual Meeting in Savannah, GA

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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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.

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.

2015 AACCI Centennial Meeting Presentations

2015 AACCI Centennial Meeting Presentations

AACCI

Meeting Presentations from the 2015 AACCI Annual Meeting in Minneapolis, MN

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.

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.

Compendium of Soybean Diseases and Pests, Fifth Edition

Compendium of Soybean Diseases and Pests, Fifth Edition

Edited by Glen L. Hartman, John C. Rupe, Edward J. Sikora, Leslie L. Domier, Jeffrey A. Davis, and Kevin L. Steffey

This expanded fifth-edition guidebook for scientists and practitioners offers comprehensive information on soybean diseases, insect pests, and abiotic disorders.

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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.

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.

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.

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.

Sensory Evaluation Techniques, Fifth Edition

Sensory Evaluation Techniques, Fifth Edition

By Morten C. Meilgaard, Gail Vance Civille, and B. Thomas Carr

This book covers all phases of performing sensory evaluation studies, from listing the steps involved in a sensory evaluation project to presenting advanced statistical methods.