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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.

447.000000
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.

148.000000
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.

115.000000
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.

111.000000
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.

67.000000
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:

32.000000
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:

28.000000
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.

27.000000
FOAM: Practical Guides for Beer Quality

FOAM: Practical Guides for Beer Quality

By Charles W. Bamforth

This book, the first in a series entitled "Practical Guides to Beer Quality," offers an easy-to-read yet comprehensive and authoritative description of all the factors that impact the quality and quantity of foam on beer.

Digital Options:

26.000000
Hydrocolloids

Hydrocolloids

By Andrew Hoefler

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

Digital Options:

24.000000
Beer Packaging, Second Edition

Beer Packaging, Second Edition

Edited by Ray Klimovitz and Karl Ockert

Beer Packaging offers complete coverage of the packaging process from containers through handling and quality controls. It shares experiences from expert contributors to give you knowledge for real-life situations.

20.000000
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.

Digital Options:

20.000000
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.

19.000000
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.

13.000000
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.

11.000000
Emulsifiers

Emulsifiers

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:

10.000000
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.

10.000000
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.

10.000000
Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, Second Edition

By Leonard N. Bell and Theodore P. Labuza

Demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems.

9.000000
Food Safety

Food Safety

By Julie Miller Jones

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

9.000000
FLAVOR: Practical Guides for Beer Quality

FLAVOR: Practical Guides for Beer Quality

By Charles W. Bamforth

Learn the scientific basis of the factors that influence the flavor of beer and the importance of producing predictive flavor modeling for consistent quality.

Digital Options:

9.000000
Carbohydrate Chemistry for Food Scientists, Second Edition

Carbohydrate Chemistry for Food Scientists, Second Edition

By James N. BeMiller

An easy-to-read resource for students and professionals who need to understand this specialized area. Provides practical information on the specific uses of carbohydrates.

7.000000
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:

6.000000
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:

6.000000
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.

6.000000