Cereal Science and Technology

Advanced Dietary Fibre Technology (McCleary and Prosky) 229.00
Analysis of Bioactive Compounds in Small Grain Cereals (Shewry) 238.00
Asian Noodles: Science, Technology, and Processing (Hou) 194.00
Barley: Chemistry and Technology (MacGregor and Bhatty) 158.00
Barley for Food and Health: Science, Technology, and Products (Newman) 93.95
Barley: Production, Improvement, and Uses (Ullrich) 248.95
Batters and Breadings in Food Processing, 2nd edition (Kulp) 198.00
Breakfast Cereals and How They Are Made, 2nd edition (Fast and Caldwell) 138.00
Cereal Biotechnology (Morris and Bryce) 268.95
Cereal Grains: Assessing and Managing Quality (Wrigley) 248.95
Cereal Grains for the Food and Beverage Industries (Arendt) 289.00
Cereals and Cereal Products: Chemistry and Technology (Dendy) 228.00
Cereals and Pulses: Nutraceutical Properties and Health Benefits (Yu) 198.95
Cereals: A Renewable Resource Theory and Practice (Pomeranz) 75.00
Cereals: Novel Uses and Processes (Campbell/Webb/McKee) 258.00
Cereals Processing Technology (Owens) 238.95
Characterization of Cereals and Flours (Kaletunc and Breslauer) 238.95
Chemistry and Technology of Cereals as Food and Feed 2nd edition (Matz) 248.00
Corn: Chemistry and Technology, 2nd edition (White and Johnson) 228.00
Corn: Origin, History, Technology, and Production (Smith, Betran, Runge) 370.00
Crop Postharvest: Science and Technology, Volume 2: Durables (Hodges) 231.95
Dietary Fiber: An International Perspective for Harmonization of Health Benefits and Energy Values (Gordon) 158.00
Dietary Fibre: Bioactive Carbohydrates for Food and Feed (Kamp) 138.00
Dietary Fibre: Components and Functions (Salovaara) 127.00
Dietary Fibre: New Frontiers for Food and Health (van der Kamp) 148.00
Digestibility and Amino Acid Availability in Cereals and Oilseeds (Finley) 99.00
Fiber Ingredients: Food Appications and Health Benefits (Cho) 154.95
Fibre-Rich and Wholegrain Foods: Improving Quality (Delcour) 289.00
Fruit and Cereal Bioactives: Sources, Chemistry, and Applications (Tokuşoğlu) 168.95
Fundamentals of Stored Product Entomology (Hagstrum) 138.00
Fusarium Head Blight of Wheat and Barley (Leonard) 89.00
Fusarium Laboratory Manual (Leslie) 128.95
Genetic Resources Chromosome Engineering and Crop Improvement Volume 2: Cereals (Singh) 168.95
Gliadin and Glutenin: The Unique Balance of Wheat Quality (Wrigley) 128.00
Gluten -Free Food Science and Technology (Gallagher) 198.95
Gluten Proteins 2006 (Lookhart) 138.00
Grain Drying: Theory and Practice (Pabis) 395.00
Handbook of Cereal Science and Technology 2nd edition (Kulp) 268.95
Handbook of Food Products Manufacturing: Principles, Bakery, Beverages, Cereals, Cheese, Confectionery, Fats, Fruits, and Functional Foods (Hui) 297.95
Handbook of Postharvest Technology: Cereals, Fruits, Vegetables, Tea, and Spices (Chakraverty/Mujumdar/Raghavan/Ramaswamy) 266.95
High Performance Liquid Chromatography of Cereal and Legume Proteins (Kruger) 128.00
History of the American Association of Cereal Chemists, 1915-2000 (Tarleton) 68.00
ICC Handbook of Cereals, Flour, Dough and Product Testing (Cauvain/Young) 179.00
Insect Management for Food Storage and Processing, 2nd edition (Heaps) 168.00
Interactions: The Keys to Cereal Quality (Hamer) 98.00
Maize Cobs and Cultures: History of Zea Mays L. (Staller) 178.00
Managing Stored Grain to Preserve Quality and Value (Reed) 168.00
Mycotoxins in Grain: Compounds Other Than Aflatoxin (Miller) 158.00
New Frontiers in Food Microstructure (Bechtel) 75.00
Oat Bran (Wood) 98.00
Oats: Chemistry and Technology, 2nd edition (Webster) 268.00
Pasta and Noodle Technology (Kruger, Matsuo, and Dick) 148.00
Pasta and Semolina Technology (Kill and Turnbull) 218.95
Plant Proteomics (Finnie) 199.95
Preharvest Sprouting in Cereals (Walker-Simmons) 98.00
Principles of Cereal Science and Technology 3rd edition (Delcour) 198.00
Pseudocereals and Less Common Cereals: Grain Properties and Utilization Potential (Belton and Taylor) 158.00
Quality Protein Maize (Mertz) 75.00
Rice Vol.1: Production (Luh) 274.00
Rice Vol.2: Utilization (Luh) 238.00
Rice: Chemistry and Technology, 3rd edition (Champagne) 228.00
Rice: Evolution, History, Production, and Technology (Smith and Dilday) 370.50
Rice Functional Genomics: Challenges, Progress and Prospects (Upadhyaya) 218.00
Rice Quality: A Guide to Rice Properties and Analysis (Bhattacharya) 269.00
Rye: Production, Chemistry, and Technology, 2nd edition (Bushuk) 158.00
Science of Gluten-Free Foods and Beverages (Arendt) 128.00
Sorghum and Millets (Dendy) 158.00
Sorghum: Origin, History, Technology, and Production (Smith) 370.50
Specialty Grains for Food and Feed (Abdel-Aal and Wood) 158.00
Storage of Cereal Grains and Their Products, 4th edition (Bauer) 158.00
Technology of Functional Cereal Products (Hamaker) 268.95
Wheat Antioxidants (Yu) 89.00
Wheat: Chemistry and Technology, 4th edition (Khan) 258.00
Wheat: Chemistry and Utilization (Cornell) 183.95
Wheat: Ecology and Physiology of Yield Determination (Satorre) 193.95
Wheat End Uses Around the World (Faridi) 109.00
Wheat Flour (Atwell) 78.00
Wheat Flour Milling (Posner and Hibbs) 188.00
Wheat Gluten Protein Analysis (Shewry and Lookhart) 128.00
Wheat Quality Elucidation: The Bushuk Legacy (Ng and Wrigley) 94.00
Wheat Science and Trade (Carver) 235.95
Whole-Grain Foods in Health and Disease (Marquart, Slavin, and Fulcher) 169.00
Whole Grains and Health (Marquart) 218.95
Prices subject to change - Prices are in U.S. Dollars

Go Back to C.H.I.P.S. Subject List

Copyright © 1997-2016 Culinary and Hospitality Industry Publications Services