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Books in Carbohydrates

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    • Sprouted Grains

      • 2nd Edition
      • October 8, 2024
      • Hao Feng + 3 more
      • English
      • Paperback
        9 7 8 0 4 4 3 2 3 6 3 4 1
      • eBook
        9 7 8 0 4 4 3 2 3 6 3 3 4
      Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more.

    • Storage of Cereal Grains and Their Products

      • 5th Edition
      • August 5, 2022
      • Kurt A. Rosentrater
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 7 5 8 2
      • eBook
        9 7 8 0 1 2 8 1 2 7 5 9 9
      Storage of Grains and Their Products, Fifth Edition, presents the most authoritative reference on the principles and practices of storing and handling grains and their products. Divided into four main sections, the book covers the range of storage systems available in both the developed and developing world, the practicalities of the design and implementation of grain storage systems, looking in detail at handling, cleaning, drying, aeration, instrumentation amongst other topics, specific threats to stored grains, pulses, oils and pseudocereals from chemicals, rodents, insects and biosecurity, and the economics of grain storage, government regulations and future considerations. Professionals responsible for the storage and handling of grains will find this book a great resource, however, it will also be of interest to academic researchers and postgraduate students in both cereal science and food processing.

    • Asian Noodle Manufacturing

      • 1st Edition
      • August 20, 2020
      • Gary G. Hou
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 8 7 3 2
      • eBook
        9 7 8 0 1 2 8 1 2 8 7 4 9
      Asian Noodle Manufacturing: Ingredients, Technology, and Quality is a comprehensive handbook for the manufacture of noodles that includes traditional styles and gluten free and whole grain varieties. The book is split into three main sections, with the first detailing the ingredients in noodles and information on how ingredient functionality affects their processing. The second section details the actual manufacture and quality assurance in producing noodle products, with the final section detailing advances in varieties of noodles. Particular attention is paid to gluten free and whole grain noodles, both of which are becoming increasingly popular around the world. Written by an expert with over twenty years of experience in the production and quality assurance of noodles, the book is essential reading for those in the food industry who are tasked with the development of new noodle based products.

    • Carbohydrate Chemistry for Food Scientists

      • 3rd Edition
      • October 1, 2018
      • James N. BeMiller
      • English
      • Paperback
        9 7 8 0 1 2 8 1 2 0 6 9 9
      • eBook
        9 7 8 0 1 2 8 1 3 4 3 8 2
      Carbohydrate Chemistry for Food Scientists, Third Edition, is a complete update of the critically acclaimed authoritative carbohydrate reference for food scientists. The new edition is fully revised, expanded and redesigned as an easy-to-read resource for students and professionals who need to understand this specialized area. The new edition provides practical information on the specific uses of carbohydrates, the functionalities delivered by specific carbohydrates, and the process for choosing carbohydrate ingredients for specific product applications. Readers will learn basic and specific applications of food carbohydrate organic and physical chemistry through clearly explained presentations of mono-, oligo-, and polysaccharides and their chemistry.This new edition includes expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications. Carbohydrate Chemistry for Food Scientists serves as an invaluable resource on the chemistry of food carbohydrates for advanced undergraduate and graduate students, and a concise, user-friendly, applied reference book for food science professionals.

    • Corn

      • 3rd Edition
      • November 9, 2018
      • Sergio O. Serna-Saldivar
      • English
      • Paperback
        9 7 8 0 1 2 8 1 1 9 7 1 6
      • eBook
        9 7 8 0 1 2 8 1 1 8 8 6 3
      Corn: Chemistry and Technology, Third Edition, provides a broad perspective on corn from expert agronomists, food scientists and geneticists. This encyclopedic storehouse of comprehensive information on all aspects of the world’s largest crop (in metric tons) includes extensive coverage of recent development in genetic modification for the generation of new hybrids and genotypes. New chapters highlight the importance of corn as a raw material for the production of fuel bioethanol and the emerging topic of phytochemicals or nutraceutical compounds associated to different types of corns and their effect on human health, especially in the prevention of chronic diseases and cancer. Written by international experts on corn, and edited by a highly respected academics, this new edition will remain the industry standard on the topic.

    • Applications of Genetic and Genomic Research in Cereals

      • 1st Edition
      • November 19, 2018
      • Thomas Miedaner + 1 more
      • English
      • Paperback
        9 7 8 0 0 8 1 0 2 1 6 3 7
      • eBook
        9 7 8 0 0 8 1 0 2 2 1 3 9
      Applications of Genetic and Genomic Research in Cereals covers new techniques for practical breeding, also discussing genetic and genomic approaches for improving special traits. Additional sections cover drought tolerance, biotic stress, biomass production, the impact of modern techniques on practical breeding, hybrid breeding, genetic diversity, and genomic selection. Written by an international team of top academics and edited by an expert in the field, this book will be of value to academics working in the agricultural sciences and essential reading for professionals working in plant breeding.

    • Stored-Product Insect Resource

      • 1st Edition
      • June 20, 2017
      • David Hagstrum + 1 more
      • English
      • Paperback
        9 7 8 1 8 9 1 1 2 7 6 6 3
      • eBook
        9 7 8 0 1 2 8 1 0 4 5 6 9
      Accurate species identification is essential for effective pest management. Stored-Product Insect Resource is the most multifaceted, comprehensive guide available to information on 1,663 insect species associated with stored products. This book covers 1,105 commodities and more than 9,200 different insect-commodity associations. A broad consideration of the species associated with stored products is important, because many unfamiliar species are being encountered as a result of extensive international trade. Information on 468 species of natural enemies provides a fuller understanding of the potential for biological control of stored-product insects. Commodities that are likely to be infested are listed for each insect species, and information on the suitability of some commodities as food is also reviewed. This book includes a catalog that can help locate pictures and keys to identify stored-product insects. Each author has more than 30 years of research experience and has taught stored-product entomology. This title is a useful supplement to the textbook Fundamentals of Stored-Product Entomology, also by Hagstrum and Subramanyam. Stored-Product Insect Resource will be an important desktop directory for identifying and finding information on stored-product insects.

    • Bioactive Polysaccharides

      • 1st Edition
      • October 19, 2017
      • Shaoping Nie + 2 more
      • English
      • Paperback
        9 7 8 0 1 2 8 0 9 4 1 8 1
      • eBook
        9 7 8 0 1 2 8 1 1 4 5 1 3
      Bioactive Polysaccharides offers a comprehensive review of the structures and bioactivities of bioactive polysaccharides isolated from traditional herbs, fungi, and seaweeds. It describes and discusses specific topics based on the authors’ rich experience, including extraction technologies, practical techniques required for purification and fractionation, strategies and skills for elucidating the fine structures, in-vitro and in-vivo protocols, and methodologies for evaluating the specific bioactivities, including immune-modulating activities, anti-cancer activities, anti-oxidant activities, and others. This unique book also discusses partial structure-functional... (bioactivities) relationships based on conformational studies. This comprehensive work can be used as a handbook to explore potential applications in foods, pharmaceuticals, and nutraceutical areas for commercial interests.

    • Mixolab

      • 1st Edition
      • April 27, 2016
      • Arnaud Dubat
      • English
      • eBook
        9 7 8 0 1 2 8 1 0 4 3 0 9
      Publishing high-quality food production applications handbooks is a hallmark of AACCI PRESS and Mixolab: A New Approach to Rheology is no exception. Increasing consumer demand for quality foods with superior nutritional value makes innovative tools like the Mixolab of increasing interest to food developers and producers. Operators, breeders, millers, researchers, product developers, formulators, and bakers will find answers to their questions, along with guidelines for maximizing the use of the Mixolab for a wide range of applications. Gaining a better understanding of the instrument's capabilities will assist in discovery of novel uses by both research and production professionals. Key Features: Technical description of the Mixolab and comparison with existing devices Coverage of durum wheat, rice, corn, buckwheat, and other cereals Specific focus on gluten, starch, ingredients, and enzymes Influence of sugar, fats, and salt on dough rheology International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Wheat testing for breeders An Essential Reference For: Additive manufacturers Bakers Breeders Enzyme manufacturers Millers Quality control laboratories Research laboratories Research and development centers Storage elevators Students Universities Yeast producers

    • Insect Management for Food Storage and Processing

      • 2nd Edition
      • June 5, 2016
      • Jerry Heeps
      • English
      • Paperback
        9 7 8 1 8 9 1 1 2 7 4 6 5
      • eBook
        9 7 8 0 1 2 8 1 0 4 2 9 3
      Insect Management for Food Storage and Processing, Second Edition is completely revised and updated with new chapters on topics including inspection techniques; retail pest management; environmental manipulation (e.g., hot, cold, modified atmospheres, ionization) to control insects; and the latest scientific research on integrated pest management (IPM) control techniques. Common and unusual exterior/interior pest insects are covered and examples of both chemical and non-chemical pest insect control strategies are thoroughly discussed. The book provides the practical and science-based strategies to solve pest insect problems in an effective and economical manner. Chapter authors are recognized around the world as experts in their respective fields. Scientific language is put in simple terms so those working in a food plant or warehouse environment can easily take information from the chapters and apply it for effective pest insect control strategies. Control methods explained have survived the test of time. This edition addresses the pesticide and food safety regulatory environment food processing personnel must work in every day. Chapter information presented is original research that contains basic reference material, literature reviews, and actual pest insect case histories that authors have experienced with control methods that work. The book is written so its readers can pick it up and use it as a ready reference across any food manufacturing or production environment. It’s a must read for commercial and structural pest control operators, technicians, or directors; food plant inspectors, auditors, and plant sanitarians; as well as QA managers, food safety consultants, and university extension personnel.