Browse by Subject

link
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:

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.

Digital Options:

Dairy-Based Ingredients Handbook

Dairy-Based Ingredients Handbook

By Ramesh Chandan

Offers fast answers to most questions about the use of milk-derived products as ingredients in the food industry.

Digital Options:

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.

Digital Options:

Enzymes Handbook

Enzymes Handbook

By Paul R. Mathewson

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

Digital Options:

Fats and Oils Handbook

Fats and Oils Handbook

By Clyde E. Stauffer

This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications.

Digital Options:

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:

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.

Digital Options:

Hydrocolloids Handbook

Hydrocolloids Handbook

By Andrew Hoefler

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

Digital Options:

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:

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:

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:

Science of Gluten-Free Foods and Beverages

Science of Gluten-Free Foods and Beverages

Edited by Elke K. Arendt and Fabio Dal Bello

This book covers the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages.

Digital Options:

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.

Digital Options:

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.

Digital Options:

Sweeteners: Nutritive Handbook

Sweeteners: Nutritive Handbook

Richard J. Alexander

This book is a complete, hands-on reference for anyone using nutritive sweeteners and covers their applications to enhance the quality of products.

Digital Options:

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:

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: