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Sorghum and Millets: Chemistry, Technology, and Nutritional Attributes, Third Edition is the leading resource for state-of-art knowledge on grain science and utilization surrounding sorghum and millets. The book covers important scientific knowledge, including basic...
Food Safety: Grain Based Foods describes food safety as it relates to different hazards that may be associated with grain-based products, such as chemical, physical, radiological and microbiological hazards, and how to reduce those risks. This reference provides a fresh...
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 inSprouted Grains, Amylase Activity inSprouted Grains, and The Role ofSprouted...
**Association of American Publishers (AAP) PROSE Award Finalist in Mathematics and Statistics, 2024** Probability and Statistics for Cereals and Grains: A Guide to Measurement and Analysis is a guide to help technical people be more efficient users of statistics....
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...
Application of Sampling and Detection Methods in Agricultural Plant Biotechnology describes detection methods for seed, plants and grain derived from biotechnology. This international handbook, based on a series of workshops carried out for governments in collaboration...
The Farinograph Handbook: Advances in Technology, Science and Applications, Fourth Edition, highlights the instrument's changes over the last three decades. This book outlines how different farinograph models work, how to properly run a standard test and interpret the...
Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food...
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