Woodhead Publishing And Aacc International Press imprint: 20 books

by Karel Kulp
Language: English
Release Date: July 8, 2016

For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization...
by Khalil Khan
Language: English
Release Date: June 10, 2016

Wheat science has undergone countless new developments since the previous edition was published. Wheat: Chemistry and Technology, Fourth Edition 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,...
by Michel Dubois, Arnaud Dubat, Bernard Launay
Language: English
Release Date: July 21, 2016

The AlveoConsistograph helps you to classify, control, and select wheat and flour and to optimize their blending for specific rheological properties. It measures the effects of improvers, ingredients, and other additives, resulting in better control of dough on the production line and more consistent...

Bubbles in Food 2

Novelty, Health and Luxury

by Grant Campbell
Language: English
Release Date: June 11, 2016

Bubbles give novelty and distinctiveness to many food and drink products including the most important and interesting ones such as bread, beer, ice cream, whipped cream, soufflés and champagne. Understanding the creation and control of bubbles in food products is key to the success of the domestic...
by James N. BeMiller
Language: English
Release Date: October 1, 2018

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...
by LW Rooney, Sergio O. Serna-Saldivar
Language: English
Release Date: January 1, 2015

Corn and wheat are among the most important cereals worldwide, representing many of the calories and proteins consumed. Tortillas and tortilla-related products are among the fastest-growing segments of the food industry and represent a sizeable portion of those calories. Tortillas: Wheat Flour...
1 2
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy