AACC Publications Catalog

Food and Cereal Grain Science publications

1.800.328.7560 n www.aaccnet.org/store

2013

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New From AACCI

Durum Wheat Chemistry and Technology,

NEW

2nd Edition

Edited by Mike Sissons, Joël Abecassis, Brian Marchylo, and Marina Carcea The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues.

Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry.

CHAPTER OVERVIEW ■■ Origin

and Distribution of Durum Wheat Genetic Diversity in the World

■■ Genetics

and Breeding of Durum Wheat

■■ Agronomy ■■ Diseases ■■ Insect

of Durum Wheat Production

of Durum Wheat

and Mite Pests of Durum Wheat

■■ Kernel

Components of Technological Value

■■ Vitamins, ■■ Durum

Minerals, and Nutritional Value of Durum Wheat

Wheat Milling

■■ Manufacture ■■ Other ■■ Pasta

of Pasta Products

Traditional Durum-Derived Products

Made from Nontraditional Raw Materials: Technological and Nutritional Aspects

■■ Methods

Used to Assess and Predict Quality of Durum Wheat, Semolina, and Pasta

■■ Grading

Factors Impacting Durum Wheat Processing Quality

■■ Grain

Safety Assurance, Including Impacts on Durum Wheat Trading

■■ Marketing

Perspectives in the Durum Wheat Trade

■■ Index

©2012; 8.5" x 11" hardcover; 312 pages; 59 color illustrations; 41 black-and-white illustrations; 58 tables; 3 pounds; ISBN 978-1-891127-65-6; Item No. 27656; $299

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New From AACCI

Atlas of Stored-Product Insects and Mites

NEW

By David W. Hagstrum, Tomasz Klejdysz, Bhadriraju Subramanyam, and Jan Nawrot The most comprehensive collection of stored-product insect pictures ever published.

No other reference offers such an extensive hands-on guide to the most common stored-product pests. Atlas of StoredProduct Insects and Mites includes photographs and summary information for each of the 235 stored product insect species.

Summary information includes common names, synonyms for scientific names, records of geographic distribution, suitability of commodities as insect food and commodity infestation, literature citations for life history studies and a list of natural enemies. Similar summary information is provided for 280 species of mites (Acari) reported to be associated with stored products.

The high quality photographs and summary information make this reference essential to the fast and accurate specific identification needed for effective pest management. The authors also cover the tools and information that should be considered when developing a pest management program and provide reference sources for additional information on pest management.

Atlas of Stored-Product Insects and Mites will make solving stored-product pest problems faster and easier. This is an essential desk reference for anyone responsible for stored-product insects or mites.

Special features ■■ High

quality color photographs for 235 species of stored product insects

■■ Common

names and synonyms for 235 insect and 280 mite species

■■ Suitability

of 537 commodities as food for 84 stored product insect species

■■ Summarizes ■■ References

■■ Geographic ■■ List

15,611 infestation records for 1,010 commodities reported in the literature

for life history studies of insect and mite species distribution of each species

of natural enemies

■■ Discussion

of tools and information needed for pest management

©2013; 8.5" x 11" hardcover; 600 pages; 266 color illustrations; 32 tables; 5 pounds; ISBN 978-1-891127-75-5; Item No. 27755; $199

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Mixolab A New Approach to Rheology

NEW

Edited by Arnaud Dubat, Cristina Molina-Rosell, and Eimear Gallagher 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 intrument’s capabilities will assist in discovery of novel uses by both research and production professionals.

Preview this new title in our new online bookstore.

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 ■■ Table

comparisons of HACCP experiences

of uses for specific carbohydrates

■■ Descriptions ■■ Wheat

of improved laboratory techniques

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

©2013; 8.5" × 11" softcover; 126 pages; 10 color illustrations; 88 black and white illustrations; 65 tables; 2 pounds; ISBN 978-1-891127-77-9; Item No. 27779; $179

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Key References Updated and Expanded!

Batters and Breadings in Food Processing, Second Edition

Edited by Karel Kulp, Robert Loewe, Klaus Lorenz, and Janette Gelroth This new edition examines market trends and applications for coated food products. It also provides valuable insight into maximizing ingredient utilization. Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products and explains how new technology has turned this profitable food category into a science. This is an essential resource for anyone in research and development, quality assurance, rheology, and baking. It’s also an excellent text for any course with a batters and breadings processing component. ©2011; 6" x 9" hardcover; 338 pages; 96 black-and-white figures; 52 tables; 3 color images; 3 pounds; ISBN 978-1-891127-71-7; Item No. 27717; $199

Wheat Science Dynamics Challenges and Opportunities Edited by Ravindra N. Chibbar and James E. Dexter With close to 700 pages and 78 chapters, this book is packed with information from the world’s leading experts in international markets and trade, food safety and security, grain fractionation and processing, enzymes, dough rheology, bio-products, health and wellness, and the application of biotechnology and genomics for wheat improvements. Based on research presented at the Fourth International Wheat Quality Conference, this limited edition is a must-have reference for anyone working with wheat. ©2011; hardcover; 662 pages; 4 pounds; Item No. 30982; $169

Oats Chemistry and Technology, Second Edition Edited by Francis H. Webster and Peter J. Wood For this excellent update, editors Webster and Wood gathered an elite group of internationally recognized experts to thoroughly address all aspects of oat chemistry, processing, nutrition, and plant genetics. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. Oats: Chemistry and Technology, Second Edition, is a valuable reference for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. ©2011; 8.5" x 11" hardcover; 376 pages; 96 black-and-white figures; 107 tables; 26 color images; 4 pounds; ISBN 978-1-891127-64-9; Item No. 27649; $269

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Principles of Cereal Science and Technology, Third Edition Jan A. Delcour and R. Carl Hoseney

“This 3rd edition of a well-known, famous textbook is to be classified as a book of highest competence... It combines a reference work for industry and research professionals with a classroom book for students and newcomers in this field of science and technology.

—Starch/Stärke This number one bestselling reference has been completely updated and expanded. Each chapter has been critically reviewed and revised to include current material and advances in key areas including enzyme technology and gluten proteins, enzyme resistant starch, current views on bread firming, and the relationship of pasta product quality to raw material characteristics and processing conditions.

Grain Science Educators–Student Pricing is Available for this Book!

To learn how to adopt this book for your course and get special significantly reduced pricing for students call 1.800.328.7560 in the USA and Canada or +1.651.454.7250 from international locations.

You may also email aacc@scisoc.org. ©2010; 8" x 10" hardcover; 280 pages; 3 pounds; ISBN 978-1-891127-63-2; Item No. 27632; $199

Flour and Breads

and Their Fortification in Health and Disease Prevention Edited by Victor Preedy, Ronald Ross Watson, and Vinood B. Patel Bread plays an important role in the diets of millions of people worldwide. Flour and Breads and Their Fortification examines the emerging science and fortification methodology surrounding flour and bread production. Each chapter includes excellent illustrations, tables, and figures that will help readers navigate the complexity of flour and breads and their fortification. ©2011; 8.5" x 11" hardcover; 542 pages; 4 pounds; Item No. 08868; $209.95

Pulse Foods

Processing, Quality and Nutraceutical Applications Edited by Brijesh K. Tiwari, Aoife Gowen, and Brian McKenna The first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, Pulse Foods: Processing, Quality and Nutraceutical Applications provides essential information for incorporating pulses into new food products.

It includes techniques for fractionating pulses into ingredients, information on their functional and nutritional properties, as well as their potential applications. ©2011; 6" x 9" hardcover; 483 pages; 3 pounds; Item No. 20181; $159

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Key References

Wheat Chemistry and Technology, Fourth Edition Edited by Khalil Khan and Peter R. Shewry

“…without a doubt the “Wheat-Bible” of all time, indeed a monumental brilliant book.”

—South African Association for Food Science & Technology Wheat: Chemistry and Technology, Fourth Edition ushers in a new era in the expansion of our knowledge of this mainstay grain. This edition is completely revised, providing information on wheat grain development, structure and composition including vital peer-reviewed information not readily available online. It contains a wealth of new information on the structure and functional properties of gluten, micronutrients and phytochemicals in wheat grain, and transgenic manipulation of wheat quality. With the inclusion of developments in molecular biology, genomics, and other emerging technologies, this expanded fourth edition is an essential reference for grain science professionals and food technologists alike. ©2009; 8.5" x 11" hardcover; 480 pages; 196 figures; 69 tables; 27 color images; 4 pounds; ISBN 978-1-891127-55-7; Item No. 27557; $259

Carbohydrate Chemistry for Food Scientists, Second Edition

By James N. BeMiller

“The strength of the book, which makes it the leader in the field, is in so successfully applying knowledge of carbohydrate chemistry to understanding the changes in food during processing and storage. This is why it is such a remarkable book...if you are building personal library of essential books this is one of the must-haves.”

—Food Science and Technology This update of the critically acclaimed first edition has been fully expanded, revised and redesigned, making it an easily accessible, definitive reference on carbohydrates for both students and professionals interested in learning more about this specialized area. The second edition provides practical information on the uses and functionalities of specific carbohydrates, and the process for choosing carbohydrate ingredients for product applications.

Expanded sections on Maillard browning reaction, dietary fiber, fat mimetics, and polyols, in addition to discussions of physical properties, imparted functionalities, and actual applications, makes this an excellent textbook on the chemistry of food carbohydrates for advanced undergraduate and graduate students as well as a concise, user-friendly, applied reference for food science professionals.

Educators–Student Pricing is Available for this Book!

To learn how to adopt this book for your course and get special significantly reduced pricing for students call 1.800.328.7560 in the USA and Canada or +1.651.454.7250 from international locations.

You may also email aacc@scisoc.org. ©2007; 6" x 9" hardcover; 275 pages; 119 captioned black and white illustrations plus 78 schemes; 42 tables; 2 pounds; ISBN 1-891127-53-5; Item No. 27533; $169

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Rice Chemistry and Technology, Third Edition Edited by Elaine T. Champagne Rice, (a multi-billion dollar crop worldwide) feeds half of the world’s population and is cultivated on every continent except Antarctica. Over the past two decades rice has been recognized as having essential and unique nutritional and functional attributes with unlimited potential for nonfood applications and transformation into value-added foods. Rice: Chemistry and Technology is an essential reference for anyone working on the development and utilization of rice. It covers everything from the rice plant itself, to rice structure, composition, and functionality. ©2004; 6" x 9" hardcover; 656 pages; 219 black and white illustrations; 113 tables; 21 chapters; 3 pounds; ISBN 978-1-891127-34-2; Item No. 27349; $229

Sorghum and Millets Chemistry and Technology Edited by David A.V. Dendy Much sorghum and millet research focuses primarily on enhancing yields and production. This significant reference fills a void by compiling essential knowledge on the history, breeding, production, grain chemistry, nutritional quality, handling, and uses of these important cereals. Cereals covered include: sorghum, pearl millet, foxtail, finger millet, proso, little millet, barnyard millet, sawa, kodo millet, teff, and fonio ©1994; 6"x 9" hardcover; 407 pages; 53 illustrations; 23 black/white photographs; ISBN 978-0-913250-84-6; Item No. 50848; $159

Corn Chemistry and Technology,

Second Edition

Edited by: Pamela J. White and Lawrence A. Johnson

“…an indispensable resource to its targeted readers...”

—Journal of Agricultural and Food Information A significant expansion from the first edition, the 892-page second edition of Corn Chemistry and Technology is a comprehensive and encyclopedic look at the world’s largest crop (in metric tons grown).

Editors White and Johnson have amassed the largest collection of peer-reviewed research on the topic into a single sourcebook. Like the first edition, it has become the industry’s standard resource on corn chemistry and technology. All the previous edition’s chapter topics have been completely rewritten and updated with new findings, new approaches, and new references. ©2003; 6" x 9" hardcover; 892 pages; 226 black and white illustrations; 180 tables; 23 chapters; ISBN 1-891127-33-0; Item No. 27330; $229

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Product Development & Quality Control

Consumer Driven Cereal Innovation Where Science Meets Industry

Edited by Peter L. Weegels, Christophe M. Courtin, Abdessamad Arrachid, and Marco Silvestri

“…a remarkable scientific meeting and this document tells it all.”

—South African Association for Food Science & Technology

Consumers want products that are safe, healthy and tasty. The challenge is how to deliver all three at the highest possible level. This book includes the research and insights of many of the brightest minds in grain science today as they examine these issues and more. It includes papers and oral presentations from the Consumer Driven Cereal Innovation Conference, along with all abstracts from the first Spring Meeting organized by Cereals&Europe.

2009; 6" x 9" softcover; 190 pages; 1 pound; ISBN 978-1-891127-61-8; Item No. 27618; $69

Breakfast Cereals and How They Are Made, Second Edition

Edited by Robert B. Fast and Elwood F. Caldwell

“...highly recommend this book as a general reference and a university-level textbook, and for use by individuals in the RTE industry.”

—IFTnews This perennially popular reference remains the single most comprehensive, up-to-date resource for information on breakfast cereals. It offers an A to Z look at breakfast cereals, from developments in equipment and technology, and the expansion of computer control within the industry, to advances in nutritional knowledge, and environmental issues in breakfast cereal manufacturing. ©2000; 6" x 9" hardcover; 562 pages; 84 photographs; 106 illustrations; 3 pounds; ISBN 978-1-891127-15-1; Item No. 27152; $139

Dietary Fibre New Frontiers for Food and Health Edited by J. W. van der Kamp, J. M. Jones, B. V. McCleary, and D. L. Topping Dietary Fibre: New Frontiers for Food and Health covers the growing body of research on the relationship between intestinal health and disease, including diabetes, cardio-vascular disease and obesity.

Novel research tools from genomics toolboxes and advanced systems simulating the gastro-intestinal tract are enabling researchers to obtain insights into the wide range of structure function relationships of different types of dietary fiber. ©2010; hardcover; 592 pages; 5 pounds; ISBN 978-90-8686-128-6; Item No. 61286; $149

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Soybeans as Functional Foods and Ingredients Edited by KeShun Liu Rising interest in the health benefits of soybeans make this a timely and important reference on soybean chemistry, health benefits, research, and product development. Readers will find answers to key questions such as: What are the nutrients and phytochemicals in soybeans? How can soybeans be utilized as food and as food ingredients so that general populations can reap the health benefits? How can processing and breeding technology help expand soybean food and utilization? A musthave book for food product developers, food technologists, nutritionists, plant breeders, academic and government professionals, college graduates, and anyone who is interested in learning more about soybeans, soyfoods, soy protein ingredients, and soy nutraceuticals. ©2004; hardcover; 332 pages; 3 pounds; Item No. 97332; $179

Soybeans Chemistry, Production, Processing, and Utilization Lawrence A. Johnson, Pamela J. White, and Richard Galloway The increasing interest in the potential health benefits of soy make this a must-have resource for anyone working with soybeans. It provides a thorough and comprehensive reference covering all aspects of soybeans from genetics, breeding, quality, and post-harvest management, to marketing, utilization (food and energy applications), U.S. domestic practices versus foreign practices, and production methods. ©2010; hardcover; 850 pages; 8 pounds; Item No. 97646; $229

The Science of Gluten-Free Foods and Beverages Edited by Elke K. Arendt and Fabio Dal Bello Coeliac Disease (intolerance to wheat, rye, and barley) is one of the most common food intolerances and one of the fastest growing. The number of people suffering from Coeliac Disease, as well as people suffering from gluten allergies, is rising. Producing quality, glutenfree products however, is a challenge for food scientists because of the unique properties of gluten. The Science of Gluten-Free Foods and Beverages covers work presented at the First International Conference on Gluten-Free Cereal Products and Beverages and offers insight into research and food industry efforts in the area of gluten-free science and product development. ©2009; 6" x 9" softcover; 165 pages; 1 pound; ISBN 978-1-891127-67-0; Item No. 27670; $129

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Product Development & Quality Control HEALTHGRAIN Methods

Analysis of Bioactive Components in Small Grain Cereals Edited by Peter R. Shewry and Jane L. Ward

“…the work of 47 prominent international food scientists…well written with clear diagrams which are well explained.

—Beverage and Food World This comprehensive volume is the direct result of the European Union’s Framework 6 HEALTHGRAIN program which focuses on the role of wholegrain cereals in reducing the risk of metabolic syndrome-related diseases. The development of routine analytical methods for this group of essential phytochemical and dietary fiber components will help food companies improve the health benefits of their products as well as their abilities to measure the bioactive ingredients in cereal-based foods. ©2010; 6" x 9" spiral bound; 290 pages; 84 illustrations (22 in color); 2 pounds; ISBN 978-1-891127-70-0; Item No. 27700; $239

Gliadin and Glutenin The Unique Balance of Wheat Quality Edited by Colin Wrigley, Ferenc Békés, and Walter Bushuk

“…a valuable source of reference…a great deal of useful information is collected in one place and its quality is attested by the distinguished editorship and authorship as well as peer review process.” ­—Journal of Cereal Science Gliadin and Glutenin: The Unique Balance of Wheat Quality offers insight into how gluten proteins can be used in practical applications, including prediction of dough properties for identifying varieties and as diagnostic markers of various aspects of grain quality. The 21 contributing authors read like a “Who’s Who” of grain and dough chemistry. This, along with its unique focus on the role of gliadin and glutenin, makes this a must-have reference for food scientists, researchers, students, and wheat breeders. ©2006; 6" × 9"; hardcover; 480 pages; 46 illustrations; 3 pounds; ISBN 978-1-891127-51-9; Item No. 27519; $129

Dietary Fiber An International Perspective for Harmonization of Health Benefits and Energy Values Edited by Dennis T. Gordon and Toshinao Goda The book emphasizes four critical areas when formulating fiber into food products: definitions of dietary fiber and methods of analysis, reviews on the energy values of dietary fiber, physiological effects of dietary fiber, and dietary fiber as a food ingredient. ©2008; 6" x 9" hardcover; 232 pages; 37 black and white figures; 2 pounds; Item No. 27601; ISBN 978-1-891127-60-1; $159

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Principles of Breadmaking

Functionality of Raw Materials and Process Steps Piet Sluimer

“...an essential troubleshooting reference...

—Food Trade Review Principles of Breadmaking explains the fundamental principles and science behind the baking rules and recipes familiar to most bakers, technologists, and students, and is an essential reference not only for bakers, but for food technologists, product developers, millers, ingredient suppliers, and those in related industries. It also serves as an excellent teaching tool and includes hands-on activities well suited for training sessions and workshops. ©2005; 6" x 9" hardcover; 224 pages; 73 figures; 12 tables; 2 pounds; ISBN 978-1-891127-45-8; Item No. 27454; $129

Wheat Flour Milling, Second Edition Elieser S. Posner and Arthur N. Hibbs

“...an authoritative work which, I believe, will prove an invaluable source of reference for students and all those with interest in milling and its technology.”

—Grain and Feed Milling Technology Wheat Flour Milling, 2nd Edition brings together essential information about innovative approaches to the practice of wheat flour milling.

Like the popular first edition, it includes in-depth coverage of current methods, technology, procedures, and equipment used in wheat flour milling, presenting specific ways to streamline mill operations and maximize flour quality while offering a general overview of industry practices. ©1997; 6" x 9" hardcover; 496 pages; 197 figures; 53 tables; 3 pounds; ISBN 978-1-891127-40-3; Item No. 27403; $189

Bakery Food Manufacture and Quality Water Control and Effects, Second Edition Stanley P. Cauvain and Linda S. Young

“This is a must-have book...The photographs are excellent and clearly emphasise the subject detail.”

—Food and Beverage Reporter This fully revised and updated second edition has been expanded to include new information and references related to the formation and processing of batters and dough into baked products. A selection of case studies based on practical experience in the manufacture and optimization of baked products is also included. ©2008; hardcover; 304 pages; 2 pounds; Item No. 76132; $219.99

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Product Development & Quality Control

Frozen and Refrigerated Doughs and Batters Edited by K. Kulp, K. Lorenz, and J. Brümmer

“...there is something for all of us in Frozen & Refrigerated Doughs and Batters. It is likely to become a new ‘standard’ work for the baking and allied industries, and will be a valuable addition to the bookshelf.”

—Trends in Food Science and Technology In Frozen and Refrigerated Doughs and Batters, 14 experts present the first complete reference on the economic, technological, biochemical, rheological, microbiological, and engineering considerations of frozen dough and batter production. It is an ideal sourcebook for commercial bakeries and plants that supply frozen doughs and batters to distribution centers such as supermarkets or institutional bakeries. ©1995; 6" x 9" hardcover; 280 pages; 83 black and white figures; 2 pounds; ISBN 978-0-913250-88-4; Item No. 50880; $189

Bubbles in Food 2

Novelty, Health and Luxury Edited by Grant M. Campbell, Martin G. Scanlon, and D. Leo Pyle

“The reader is offered new techniques and approaches for understanding and exploiting bubbles in food, and an up-to-date overview of the state of knowledge and research in this fast moving area.”

—Aubrey Parsons, South African Association for Food Science and Technology Bubbles in Food 2: Novelty, Health and Luxury, provides fertile ground for the cross pollination of ideas for the exploitation of bubbles as a versatile food ingredient. It includes novel experimental techniques for measuring and quantifying the aerated structure of foods, unique analytical approaches for interpreting aerated food properties, and much more. Bubbles in Food 2: Novelty, Health and Luxury will enhance your appreciation of aerated foods and their potential role in food production. ©2008; 7" x 10" hardcover; 464 pages; 14 color illustrations; 237 black and white illustrations; 31 tables; 3 pounds; ISBN 978-1-891127-59-5; Item No. 27595; $189

AACC International PRESS Guarantee If you are not fully satisfied with your purchase, simply return it within 30 days with a copy of your receipt. You will receive a full refund.

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Pasta and Noodle Technology Edited by James E. Kruger, Robert B. Matsuo, and Joel W. Dick

“If you have any connection with these markets, you should read this book.”

—Food Technology in New Zealand This practical sourcebook offers both fundamental and applied information and is an excellent go-to reference for anyone working with pastas and noodles, including millers, processors, chemists, product developers, and other technical professionals. ©1996; 6"× 9" hardcover; 368 pages; 88 black and white photographs and illustrations; ISBN 978-0-913250-89-1; Item No. 50899; $149

Fundamentals of Stored-Product Entomology

By David W. Hagstrum and Bhadriraju Subramanyam

“…easy to read and understand...will be found very useful.”

—Educational Book Review Fundamentals of Stored-Product Entomology is an all-purpose resource for the effective management of pests, both with and without the use of chemicals. It’s based on the review of an extensive database of references and years of research on stored-product insect problems. It discusses the fundamentals of stored-product entomology including insect biology, behavior, ecology, sampling, pros and cons of management options, and responses of insects to the various management options. © 2006; 6" x 9" hardcover; 300 pages; 22 black and white images; 3 pounds; ISBN 978-1-891127-50-2; Item No. 27500; $139

Insect Management for Food Storage and Processing, Second Edition Edited by Jerry W. Heaps

“…of special value are examples of measurements and interpretation of presence of pests…strongly recommend this book to all persons concerned with raw and processed plant grains and to agricultural and food industry libraries.”

—Journal of Plant Protection Research Completely revised and updated, Insect Management for Food Storage and Processing, Second Edition includes new chapters on inspection techniques; retail pest management; environmental manipulation (e.g., hot, cold, modified atmospheres, ionization) for insect control; and the latest scientific research on integrated pest management (IPM). ©2006; 8.5" x 11" hardcover; 248 pages; 3 pounds; ISBN 978-1-891127-46-5; Item No. 27462; $169

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Product Development & Quality Control

Moisture Sorption

Practical Aspects of Isotherm Measurement and Use, Second Edition Leonard N. Bell and Theodore P. Labuza An important and valuable explanation of water activity in foods and why commonly held ideas about free and bound water are often inaccurate, Moisture Sorption will help solve product development problems and improve the quality of the foods brought to the market. ©2000; 8.5" x 11" softcover; 123 pages; 38 figures; 1 pound; ISBN 978-1-891127-18-2; Item No. 27187; $79

Managing Stored Grain to Preserve Quality and Value

By Carl R. Reed

“I strongly recommend this book to all persons concerned with raw processed plant grains and to agricultural and food industry libraries.”

—Journal of Plant Protection Research Written specifically for those in grain operations, Managing Stored Grain to Preserve Quality and Value addresses the full range of topics related to maintaining the quality of grain stored on the commercial scale. It demonstrates how science-based information can be incorporated into grain storage operations to increase efficiency and decrease the risk of grain deterioration. ©2006; 8" x 10" softcover; 243 pages; 74 color illustrations; 4 black and white illustrations; 4 pounds; ISBN 978-1-891127-47-2; Item No. 27470; $169

Stored-Product Insect Resource David W. Hagstrum and Bhadriraju Subramanyam

“This book is extremely useful for pest management practitioners to improve the quality and reduce the cost of their post management programs.”

—Beverage & Food World Stored-Product Insect Resource offers a thorough and comprehensive guide to 1,663 insect species associated with stored products for accurate species identification, which is essential for effective pest management. It also covers 1,105 commodities and more than 9,200 different insectcommodity associations. Information on 468 species of natural enemies provides a fuller understanding of the potential for biological control of stored product insects. The authors each have more than 30 years of research experience and have taught stored product entomology. ©2009; 8.5" x 11" hardcover; 509 pages; 3 pounds; ISBN 978-1-891127-66-3; Item No. 27663; $195

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Ingredient Handbooks

Colorants F. J. Francis

“This book is jam-packed with up-to-date facts and practical information.” ­—International Food Research A thorough and complete hands-on reference for anyone using colorants and their application to enhance the visual quality of products, Colorants combines a user-friendly format with expert guidance covering the regulation of colorants, commonly used colorants, colorants used in specific applications like pet foods and beverages, and more. ©1998; 8" x 10" softcover; 144 pages; illustrated; 1 pound; ISBN 978-1-891127-00-7; Item No. 27004; $79

Dairy-Based Ingredients

By Ramesh Chandan

“...brings together the practical information needed to understand and work with these products.”

—Food Technology Offering fast answers to common questions about the use of milkderived products as ingredients, Dairy-Based Ingredients is the first single source to bring together the practical information needed to understand and work with dairy-based ingredients and presents it in a concise, easy-to-follow format. ©1997; 8" x 10" softcover; 144 pages; 19 illustrations; 68 tables; 1 pound; ISBN 978-0-913250-94-5; Item No. 50945; $79

Emulsifiers Clyde Stauffer

“... a valuable reference...useful illustrations and definitions of specific terms...easy to read.”

—Lipid Technology A thorough and practical guide to understanding emulsifiers, the Emulsifiers Handbook fills the gap between scientific literature and the product-specific information provided by suppliers by describing emulsifiers in various products and processes. Features such as troubleshooting guides, definitions of key terms, and fast facts make Emulsifiers an essential reference for anyone in the food industry, including quality assurance personnel, purchasing agents, production personnel, teachers, students, suppliers, and technical sales representatives. ©2000; 8" x 10" softcover; 102 pages; 1 pound; ISBN 978-1-891127-16-8; Item No. 27020; $79

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Ingredient Handbooks

Enzymes Paul R. Mathewson

“This is a great little book!...loads of basic and practical information...easy and interesting to read.”

—Food Technology Practical and straightforward, Enzymes Handbook provides basic information concerning enzyme chemistry and its applications in food and beverage products. This one-stop source book is packed with useful charts, tables and figures that visually aid in understanding enzyme processes.

Special troubleshooting sections offer quick answers to common enzyme application problems. Specific examples of enzyme applications are given and explained in terms of both the beneficial and undesirable effects provided. ©1998; 8" x 10" softcover; 109 pages; 33 figures; 10 tables; 1 pound; ISBN 978-0-913250-96-9; Item No. 50961; $79

Fats and Oils Clyde E. Stauffer

“In everyway an excellent book.”

—Lipid Technology This single source guide was developed for food industry professionals as a practical approach to understanding the basics of fats and oils and their applications. Fats and Oils Handbook is written in a user-friendly format with definitions of terms, examples, illustrations, and troubleshooting tips for any level of food science practitioner. It provides extension coverage of everything from analytical testing of fats and oils to fat and calorie reduction in foods. ©1996; 8" x 10" softcover; 149 pages; 50 illustrations; 24 tables; 1 pound; ISBN 978-0-913250-90-7; Item No. 50902; $79

High-Fiber Ingredients Amy L. Nelson

“…a practical approach to understanding the basics of food ingredients, applications and processes.”

—Carbohydrate Polymers Combining a user-friendly format with expert guidance, High-Fiber Ingredients Handbook provides the basic information every product developer needs to know about adding fiber to food. It covers the broad range of topics surrounding the increased popularity of fiber-enhanced foods including health and nutrition aspects. ©2001; 8" x 10" softcover; 110 pages; 18 illustrations; 16 tables; 1 pound; ISBN 978-1-891127-23-6; Item No. 27233; $79

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Hydrocolloids Andrew Hoefler

“...well presented with plenty of illustrations, useful reference and troubleshooting tables, excellent starter recipes and it is very easy to read (a rare achievement for a book on hydrocolloids!)”

—CyberColloids Technical Review Hydrocolloids Handbook provides essential, yet practical information on hydrocolloids and their use in foods, including frozen desserts, cultured products, flavored milk, processed fruit, beverages, confections, sauces, dressings, tomato-based products, processed meat, fat replacers, and bakery foods. To make technical topics understandable to a broader audience, Hydrocolloids features clearly written text filled with many easy-to-use tables and illustrations. Concise troubleshooting guides are available for those dealing with product quality or production issues. For quick reference, definitions of key terms appear in the margins of pages throughout the text and in the book’s glossary. ©2004; 8" x 10" softcover; 1 pound; ISBN 978-1-891127-38-0; Item No. 27381; $79

Starches David J. Thomas and William A. Atwell

“... gives an excellent overview of a broad topic in a concise and informative manner. The style and format used make it easy to read and comprehend.”

—Food Technology in New Zealand Starches Handbook is the perfect hands-on reference for anyone who works with starches or is looking for an answer to questions related to a specific starch application. It covers starch structure; starch analysis methods; gelatinization, pasting, and retrogradation; starch modifications; matching starches to applications; confections and dairy products; grain-based products; sauces, dressings, and additional applications; and along with special topics. ©1998; 8" x 10" softcover; 100 pages; illustrated; 1 pound; ISBN 978-1-891127-01-4; Item No. 27012; $79

Starch Chemistry and Technology, Third Edition Edited By James N. BeMiller & Roy L. Whistler

"The third edition of Starch: Chemistry and Technology continues its comprehensive coverage and excellence...anyone interested in starch chemistry and technology should own a copy of this book."

—Joint Institute for Food Safety and Applied Nutrition The third edition of this long-serving successful reference work is a 'must-have' reference for anyone needing or desiring an understanding of the structure, chemistry, properties, production and uses of starches and their derivatives. ©2009; 7.5" x 10" hardcover; 894 pages; 4 pounds; Item No. 62752; $209.99

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Ingredient Handbooks

Sweeteners Alternative Amy L. Nelson

“…highly recommended…particularly the carbohydrate and carbohydrate replacement areas, as well as for students in the chemistry and biochemistry schools dealing with foods.” ­­—Carbohydrate Polymers Sweeteners: Alternative Handbook offers practical, hands-on advice and information on alternative sweeteners and their use in both foods and beverages. From high-intensity sweeteners to bulking agents, the characteristics and application of various sweeteners is covered. ©2000; 8" x 10" softcover; 100 pages; 33 illustrations; ISBN 978-1-891127-11-3; Item No. 2711X; $79

Sweeteners Nutritive Richard J. Alexander

“From start to finish, this is a really user-friendly book.”

—Food Technology An excellent hands-on reference for anyone using nutritive sweeteners, Sweetners: Nutritive Handbook covers their chemistry, functionality and product quality, and enhancement applications.

Diagrams, illustrations, tables, fast facts, and troubleshooting guides make this a must-have how-to book. ©1997; 8" x 10" softcover; ISBN 978-0-913250-95-2; Item No. 50953; $79

Wheat Flour

By William A. Atwell

“…brings together essential information that is currently unavailable in a single source… clearly written text filled with many easy-to-use tables and illustrations…everyone from new product developers to technical sales personnel will find answers to wheat flour questions in this one-stop, practical ingredient handbook.”

—Carbohydrate Polymers Wheat Flour Handbook provides a solid and practical guide to wheat flour basics, from the history of wheat flour to wheat and flour testing. Special attention is given to the functional and applied aspects and easy-to-use tables and illustrations make the technical topics understandable to a broad audience of food industry professionals. ©2001; 8" x 10" softcover; 144 pages; 36 illustrations; 17 photographs; 14 tables; 1 pound; ISBN 978-1-891127-25-0; Item No. 2725X; $79

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AACCI Check Sample

AACC International Check Sample Program The AACC International Check Sample Program is an important quality tool for food-testing laboratories worldwide. The program enables subscribers to assess and strengthen quality standards by evaluating the accuracy and consistency of their test data.

CHECK SAMPLE PROGRAM Check Samples Proficiency Rating Analytical Reference Materials

Three services are offered by the AACCI Check Sample Program: Samples ■■ Proficiency Rating ■■ Analytical Reference Materials ■■ Check

As a subscriber to the AACCI Check Sample Program, your laboratory will receive: prepared samples from AACCI on the schedule specified for your subscription ■■ Statistical analysis of your laboratory’s results along with those of other subscribers ■■ Complete confidentiality of results – each subscriber receives a unique subscriber ID ■■ In addition, Proficiency Rating subscribers will receive quantitative estimates of accuracy via special reports ■■ Annual certificates are issued to those participating in the Proficiency Rating whose yearly results meet appropriate standards ■■ Specially

How to Subscribe More information about the AACCI Check Sample program along with an online subscription form can be found at www.aaccnet.org/resources/checksample.aspx or by contacting Sue Casey, Check Sample Coordinator, at 1.800.328.7560 in the USA and most of Canada, or +1.651.454.7250.

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AACCI Journals

Cereal Chemistry

Cereal Chemistry is an international journal publishing high-quality scientific papers reporting significant, recent research in the areas of genetics, composition, processing, and utilization of grains including barley, maize, millet, oats, rice, rye, sorghum, triticale, wheat, pulses (beans, lentils, peas, etc.), oilseeds, and specialty crops (amaranth, flax, quinoa, and others). Research that advances the fields of instrumentation, analysis, and methodology are covered, as well as utilization of grains as they relate to human and animal health or nutrition.

Publish Your Work in Cereal Chemistry NEW in 2013 — No Page Charge Fees! (on standard papers) Now in its 90th year as the premier archival journal in cereal grain science research, Cereal Chemistry has achieved five consecutive years of increases in its impact factor.

Papers submitted to Cereal Chemistry are reviewed by an outstanding editorial board and are edited by a professional staff dedicated to publishing your work at the highest standard of quality. You will have the option to track citations of your work and your paper will be linked to papers in other journals that cite you. Your paper will also be viewable online as soon as it is accepted for publication through our “First Look” feature. Cereal Chemistry participates in CrossRef and papers are indexed by the top research tools like ISI Web of Science. Cereal Chemistry email alerts are sent to more than 2,500 AACCI member scientists each month.

2013 Volume No. 90 Number of Issues Per Year: 6 Frequency: Bimonthly ISSN: 0009-0352 ■ Online Yearly Subscription Institutions and Libraries Quotes are available through the online quote form at http://cerealchemistry.aaccnet.org/ page/subscribe or by contacting Dawn Wuest, Journal Subscriptions Coordinator, Toll-Free: 1.800.328.7560 in the U.S. and Canada, +1.651.454.7250 elsewhere, e-mail: dwuest@scisoc.org.

■ Print Yearly Subscription Rate Institutions and Libraries $799/year U.S.; $844/year Elsewhere (Journals are rushed overseas via expedited mail.)

Individuals: Join AACCI to receive the exclusive individual member rate.

AACCI Regular Member Prices U.S. Canada Elsewhere Cereal Chemistry Print* $175 $203 $214 Canadian Customers: Please add 5% GST/HST to the Elsewhere price.

Agency Discount NOT Available on Journal Subscriptions

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Cereal Foods World (CFW)

Food industry professionals rely on Cereal Foods World (CFW) to bring them the most current industry and product information.

Contributors are real-world industry professionals with hands-on experience. CFW covers grain-based food science, technology, and new product development. It includes articles that focus on advances in grain-based food science and the application of these advances to product development and food production practices. CFW is indexed in ISI Web of Science.

2013 Volume No. 58 Frequency: Bimonthly ISSN: 0146-6283

CFW Plexus

CFW Plexus is AACCI’s new online-only resource offering original peer-reviewed research articles and other original scientific content. Spotlights gather key content from across AACCI on areas of interest to those working with grains and cereals. New scientific content is published as webcasts. Webcasts from the recent AACCI Annual Meeting are also available.

■ Individual Subscriptions Individual subscriptions to Cereal Foods World and CFW Plexus are available to AACCI members only.

AACCI members receive CFW as part of their membership package and can add a subscription to CFW Plexus for just $55 per year. To join AACCI or learn more about membership, visit www.aaccnet.org, or e-mail aaccnet@scisoc.org, call 1.800.328.7560 in the U.S.A. and most of Canada, or +1.651.454.7250.

■ Institutional Subscriptions (CFW Only) Yearly Subscription $420/year U.S. $495/year Elsewhere

About AACC International

AACC International (AACCI) is a global nonprofit organization that focuses on connecting cereal grain science to key issues in research and product development and delivering relevant tools and resources to its members.

Members belong to AACCI to stay up-to-date on the latest advancements in cereal grain science and to connect with colleagues worldwide.

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