Browse by Subject

Description
Lab/Analytical
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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.

638.000000
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
Barley: Chemistry and Technology, Second Edition

Barley: Chemistry and Technology, Second Edition

Edited by Peter R. Shewry and Steven E. Ullrich

This book is a source of information for scientists, students and others who need to understand the development, structure, composition, or end use properties of barley grains related to their cultivation, trade, and utilization.

42.000000
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
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:

31.000000
Durum Wheat: Chemistry and Technology, Second Edition

Durum Wheat: Chemistry and Technology, Second Edition

Edited by Michael J. Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea

The purpose of this revision is to update the knowledge and research findings on the chemistry and technology of durum wheat and derived products that have been acquired since the first edition, published in 1988.

23.000000
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.

19.000000
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.

19.000000
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.

17.000000
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
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
HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

HEALTHGRAIN Methods: Analysis of Bioactive Components in Small Grain Cereals

Edited by Peter R. Shewry and Jane L. Ward

Presents the basics of fiber as well as practical advice on its uses in foods from dairy applications to baked products.

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
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
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.

6.000000
The Extensigraph Handbook

The Extensigraph Handbook

Edited by Vladimir F. Rasper and Ken R. Preston

Gain valuable insight and practical information about the Extensigraph and its uses.

4.000000
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.

2.000000
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.

2.000000
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
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.

1.000000
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.

1.000000
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.

1.000000
HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins

HPLC (High-Performance Liquid Chromatography) of Cereal Legume Proteins

Edited by James E. Kruger and Jerold A. Bietz

Provides comprehensive coverage of HPLC analyses of cereal prolamins.

0.000000