Book by American Association of Cereal Chemists

Advances in Cereal Science and Technology: Volume 2

Engineering & Transportation

Engineering

Amer Assn of Cereal Chemists

Advances in Cereal Science and Technology: Volume 3

UNKNOWN

Advances in Cereal Science and Technology: Volume 4

The most complete review available of oat chemistry, breeding, structure, and utilization. Also provides valuable information on the health benefits of oat dietary fiber.

Oats: Chemistry and Technology

Francis H. Webster

This manual explains water activity in foods and shows why commonly held ideas about free and bound water are often inaccurate. It demonstrates how moisture sorption isotherms are created and how they are used to solve real-world problems such as the change in rate of moisture gain for individual packaged products over time, or the amount of sugar needed to lower the water activity of a product to make it shelf stable. The authors emphasize the physical chemistry of water in biological systems. For every equation provided they furnish examples from practical experience. These examples will help food scientists understand thermodynamics (equilibrium processes and water activity), dynamics (rate processes such as mass transfer of moisture between ingredients), and structure (weeping, swelling, droplets, and edible barriers). Using this manual will help solve product development problems and improve the quality of the foods brought to the market.

Moisture Sorption: Practical Aspects of Isotherm Measurement and Use

Science & Math

Labuza, Theodore P.

Chemistry

An examination of the research on the availability of amino acids and proteins for nutrition and the effects of food processing on amino acid variability and quality.

Digestibility and Amino Acid Availability in Cereals and Oilseeds

John W. Finley

Production and Utilization of Rice. The Rice Grain and Its Gross Composition. Polysaccharides, Proteins, and Lipids of Rice. Biochemical Properties of Rice. Physical and Mechanical Properties of Rice. Rice Parboiling. Rice Milling. Rice Enrichment and Fortification. Rice Infant Foods. Rice Flour in Baking. Rice in Brewing. Rice Bran. Rice Hull and Rice Straw.

Rice : Chemistry and Technology

Juliano, B.O.

Breeding, Genetics, and Seed Corn Production. Structure and Composition. Measurement and Maintenance of Quality. Economics of Production, Marketing, and Utilization. Carbohydrates, Proteins, and Lipids of the Kernel. Corn Dry and Wet Milling. Nutritional Properties and Feeding Values of Corn and Its By-Products. Corn Starch Modification and Uses. Corn Sweeteners. Corn Oil. Fermentation Processes and Products. Biomass Uses and Conversions.

Corn: Chemistry and Technology (AACC monograph series)

Watson, Stanley A.

This indispensable wheat reference is one of AACC International's all-time best selling titles. This 2-volume set covers everything from the science of wheat to the technology of wheat production. Available as a set at greatly reduced price.

Wheat: Chemistry and Technology, Vol. 1

Y. Pomeranz

Increase productivity by implementing new systems or improving upon your current ones. Create special effects with twin- and single-screw extruders. Learn new chemical, physical, and texture/structure modifications of food ingredients.

Extrusion Cooking

C. Mercier

P. Linko

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Books by Amer Assn of Cereal Chemists