Cereals Seventy Eight: Better Nutrition for the World's Millions (English, French, German and Russian Edition)

Politics & Social Sciences

American Association of Cereal Chemists

International Cereal and Bread Congress, 6th, Winnipeg, Man., 1978

International Association for Cereal Chemistry

Canadian International Grains Institute

Social Sciences

Cereals & Grains Assn

Advances in Cereal Science and Technology (Advances in Cereal Science & Technology)

Engineering & Transportation

Engineering

Advances in Cereal Science and Technology: Volume 8

Near-Infrared Technology in the Agricultural and Food Industries [Nov 01, 1987] Williams, Phil and Norris, Karl

Near-Infrared Technology in the Agricultural and Food Industries

Science & Math

Williams, Phil

Technology

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. Fats and Oils is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner.

Fats and Oils (Eagan Press Handbook Series)

Stauffer, Clyde E.

Enzymes provides practical information in a straightforward non-technical manner for every food industry practitioner. It offers basic information concerning enzyme chemistry and their applications in food and beverage products and quick answers to enzyme questions. Enzymes covers: Commercial production, storage, handling, and use of enzymes. Basic principles of enzyme activity, types of assay methods, and specifications. Enzyme applications for beverages, covering beer and ethanol production, wine, and fruit juice processing. Problem solving and new opportunities for enzymes. This first-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes. Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and are explained in terms of both the beneficial and undesirable effects provided. Extensive appendixes, a complete glossary and an index are included for easy reference. Enzymes is a valuable reference tool for a wide range of professionals, including: New Product Developers Quality Assurance Personnel Purchasing Agents Production Personnel Plant Managers and Supervisors Teachers Students Suppliers Technical Sales Representatives Engineers Microbiologists

Enzymes (Eagan Press Handbook Series)

Mathewson, Paul R.

Eagan Press Handbooks are valuable reference tools for a wide range of professionals, including: · New Product Developers · Quality Assurance Staff · Purchasing Agents · Production Personnel · Plant Managers and Supervisors · Teachers · Students · Suppliers · Technical Sales Representatives · Engineers · Food Scientists Colorants is the sixth title in the Eagan Press Handbook Series. 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. Each title focuses on an ingredient or application, giving information that is currently unavailable in a single source and presenting its subject in straightforward language. The unique style and format of the Eagan Press Handbook Series includes diagrams, illustrations, tables, fast facts, and troubleshooting guides. These tools provide the information needed to make Eagan Press Handbooks timesavers on the job, in the classroom, or at the bench. Colorants is a complete, hands-on reference for anyone using colorants and their applications to enhance the visual quality of products. It covers Adulteration of Foods; Appreciation of Color; Measurement of Color; Interpretation of Data; Regulation of Colorants; FD&amp;C Colorants; Carotenoids; Anthocyanins and Betalains; Chlorophylls, Haems, Phycobilins, and Anthraquinones; Turmeric, Carthamin, and Monascus; Caramel, Brown Polyphenols, and Iridoids; Miscellaneous Colorants; Baked Goods, Cereals, and Pet Foods; Beverages and Dairy Products; Confections; Special Topics; and Future Prospects.

Colorants (Handbook Series)

Francis, F. J.

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. Near Infrared Technology in the Agricultural and Food Industries, 2nd Edition is an indispensable resource that includes revised and updated chapters and current information from a renowned line-up of international experts in the field. This important title has been completely revised. New chapters on implementation, industrial applications, neural networks, and a new approach to qualitative NIR analysis make this an essential reference for food scientists who wish to stay current. Since the publication of the first edition, NIR spectroscopy has become a key tool in the precise analysis of food components and the prediction of functionality parameters. Food technologists at any level will benefit from the breadth of knowledge and helpful spectra provided in this book. Those new to NIR spectroscopy, will find the book to be an excellent primer. Those currently using NIR spectroscopy will find this updated resource essential for gaining a deeper understanding of all aspects of NIR Technology. This is especially true as the future uses of NIR spectroscopy will include grading and classifying materials and organoleptic-type categorization of materials and foods.

Near-Infrared Technology: In the Agricultural and Food Industries

Phil Williams

Chemistry

Corn: Chemistry and Technology, 2nd Edition provides a broad perspective of knowledge on corn from 36 expert agronomists, food scientists, and geneticists. This 892 page book is an encyclopedic storehouse of comprehensive information on all aspects of the worlds largest crop. The second edition is 40% larger than the popular first edition. Many new value-added uses for corn are discussed including: corn fiber oil (a highly nutritious oil packed with heart-healthy phytosterols), starches modified for specific food applications, and nonfood functions and non-feed biobased products to replace non-renewable resources. Three important new chapters have been added, focusing on genetic modifications of corn, popcorn and ornamental corn, and mycotoxins in corn. All of the previous chapter topics have been completely rewritten and updated with new findings, new approaches, and new references. Important traditional references to classic studies have been retained, allowing researchers quick access to both traditional and new reference citations. Editors White and Johnson have amassed the largest collection of peer-reviewed research on the topic of corn chemistry and technology in a single sourcebook. Like the first edition, it has become the standard industry resource. The book will serve as a primary reference for all aspects of corn chemistry and technology and will be invaluable to academic, industrial, and government scientists in the following research areas and disciplines: ·Food Science ·Agronomy ·Plant Breeding ·Chemical Engineering ·Agricultural Engineering ·Genetics ·Harvesting ·Entomology ·Food Safety and Mycotoxin Control ·Mycology ·Quality Assurance ·Plant Pathology ·Microbiology ·Nutrition ·Crop and Grain Science ·Chemistry ·Lipids ·Protein ·Starches ·Sweeteners ·Processing ·Economics ·Animal Feed ·Industrial Uses and more.

Corn: Chemistry and Technology

Pamela J. White

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