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ISBN
0 85709 413 0
Published
April 2013
Price
£170.00 / US$290.00 / €205.00
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Cereal grains for the food and beverage industries 
Arendt, Zannini
Cereals are a staple of the human diet and have a significant effect on health. As a result, they are of major significance to the food industry. Cereal grains for the food and beverage industries<... more...
Usually dispatched within 24 hours
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ISBN
0 85709 060 7
Published
April 2012
Price
£200.00 / US$340.00 / €240.00
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Breadmaking: Improving quality (Second edition)
Cauvain
The first edition of Breadmaking: Improving quality quickly established itself as an essential purchase for baking professionals and researchers in this area. With comprehensively updated and r... more...
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ISBN
1 84569 770 7
Published
September 2011
Price
£175.00 / US$300.00 / €210.00
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Manley’s technology of biscuits, crackers and cookies (Fourth edition)
Manley
Manley’s technology of biscuits, crackers and cookies is widely regarded as the standard work in its field. Part one covers management issues such as HACCP, quality control, process control and... more...
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ISBN
1 84569 485 6
Published
June 2011
Price
£160.00 / US$270.00 / €190.00
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Rice quality: A guide to rice properties and analysis
Bhattacharya
Rice is a unique and highly significant crop, thought to help feed nearly half the planet on a daily basis. An understanding of its properties and their significance is essential for the provision of ... more...
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ISBN
1 84569 563 1
Published
May 2010
Price
£165.00 / US$280.00 / €200.00
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Cereal grains: Assessing and managing quality
Wrigley, Batey
Cereal grains are essential to our dietary needs, as well as for animal feeding and for industrial processing. Consumer needs can only be met by managing quality at all stages of the grain chain. Qual... more...
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ISBN
1 84569 382 5
Published
August 2009
Price
£145.00 / US$245.00 / €175.00
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More baking problems solved
Cauvain, Young
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with... more...
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ISBN
1 84569 519 4
Published
September 2008
Price
£150.00 / US$255.00 / €180.00
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Carbohydrate-active enzymes: Structure, function and applications
Park
Recent advances in biochemistry and biotechnology have enabled significant progress in basic research on carbohydrate-active enzymes and advances in their effective application. The mechanism of catal... more...
Reprinting – not in stock at present
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ISBN
0 95580 850 2
Published
April 2008
Price
£125.00 / US$210.00 / €150.00
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Industrial manufacture of snack foods
Serna-Saldivar
Industrial Manufacture of Snack Foods is destined to become the essential resource for the industry, particularly for technicians and scientists involved in manufacturing snacks and new product develo... more...
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ISBN
1 84569 177 6
Published
November 2007
Price
£170.00 / US$290.00 / €205.00
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Technology of functional cereal products
Hamaker
Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can ... more...
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ISBN
1 85573 962 3
Published
March 2006
Price
£130.00 / US$220.00 / €155.00
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The Chorleywood Bread Process
Cauvain, Young
The introduction of the Chorleywood Bread Process was a watershed in baking. It sparked changes in improver and ingredient technology, process and equipment design which have had a profound impact on ... more...
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ISBN
1 84569 479 1
Published
January 2005
Price
£195.00 / US$330.00 / €235.00
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Using cereal science and technology for the benefit of consumers: Proceedings of the 12th International ICC Cereal and Bread Congress, 24-26th May, 2004, Harrogate, UK
Cauvain, Young, Salmon
The Proceedings of the 12th International Cereal and Bread Congress provide a wide-ranging, comprehensive and up-to-date review of the latest advances in cereal science and technology with contributio... more...
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ISBN
1 85573 553 9
Published
August 2003
Price
£180.00 / US$305.00 / €215.00
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Bread making: Improving quality
Cauvain
There has been a wealth of recent research on the complex changes involved in bread making and how they influence the many traits consumers use to define quality. Bread making: improving quality sums ... more...
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ISBN
1 85573 564 4
Published
April 2001
Price
£150.00 / US$255.00 / €180.00
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Baking problems solved
Cauvain, Young
When things go wrong in the bakery, the pressures of production do not allow time for research into the solution. Solving these baking problems has always been the province of ‘experts’. However, with... more...
Usually dispatched within 24 hours
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ISBN
1 85573 561 X
Published
March 2001
Price
£150.00 / US$255.00 / €180.00
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Cereals processing technology
Owens
Cereals processing is one of the oldest and most important of all food technologies and forms a large and important part of the food production chain. Today, the cereals processing industry is as dive... more...
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ISBN
1 85573 543 1
Published
January 2001
Price
£155.00 / US$265.00 / €185.00
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Biscuit, cracker and cookie recipes for the food industry
Manley
Duncan Manley has over thirty years' experience in the biscuit industry and during this period has collected recipes and examples of best practice from the leading manufacturers of biscuit, cra... more...
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ISBN
1 85573 498 2
Published
July 2000
Price
£150.00 / US$255.00 / €180.00
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Cereal biotechnology
Morris, Bryce
Genetic modification is one of the most important and controversial issues facing the food industry – nowhere more so than in cereal production and processing. Cereals provide the cornerstone of the w... more...
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ISBN
1 85573 292 0
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 1: Ingredients
Manley
This manual identifies the quality parameters and describes each ingredient by type, function, handling and storage. more...
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ISBN
1 85573 293 9
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 2: Biscuit doughs
Manley
This manual describes the various types of biscuit dough, the key stages in dough mixing and handling, and identifies potential problem areas and solutions. more...
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ISBN
1 85573 294 7
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 3: Biscuit dough piece forming
Manley
This stage in biscuit production is often a source of problems. The author identifies what these problems are at each stage, explains their causes and how they can be resolved. more...
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ISBN
1 85573 295 5
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 4: Baking and cooling of biscuits
Manley
This manual explains the principles and machinery involved in baking and post-baking processes, and the key issues in maintaining both quality and throughput. more...
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ISBN
1 85573 296 3
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 5: Secondary processing in biscuit manufacturing
Manley
This manual takes readers through such secondary processes as coating, sandwiching and icing, concentrating on common production problems and how they can be solved. more...
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ISBN
1 85573 297 1
Published
March 1998
Price
£40.00 / US$70.00 / €50.00
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Biscuit, cookie and cracker manufacturing manuals: Manual 6: Biscuit packaging and storage
Manley
The final manual describes the range of packaging options available together with storage and handling, highlighting the key issues in retaining product quality. more...
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ISBN
Published
March 1998
Price
£200.00 / US$340.00 / €240.00
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Biscuit, cookie and cracker manufacturing manuals (Complete Set of 6 Manuals)
Manley
Website Exclusive - Special price for full set of 6 manuals.
This price is only available on print version and orders placed through our website. The special offer price ca... more...
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ISBN
1 85573 797 3
Published
January 1996
Price
£165.00 / US$280.00 / €200.00
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Wheat structure: Biochemistry and functionality
Schofield
Understanding the structural, compositional and physicochemical properties of the wheat used in bread, biscuits, pasta and other consumer products is important. This book brings together international... more...
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ISBN
1 85573 361 7
Published
January 1994
Price
£50.00 / US$85.00 / €60.00
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Kent’s technology of cereals: An introduction for students of food science and agriculture (Fourth edition)
Kent, Evers
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as s... more...
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ISBN
1 85573 269 6
Published
January 1992
Price
£145.00 / US$245.00 / €175.00
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Food machinery: For the production of cereal foods, snack foods and confectionery
Cheng
This book provides a general technical and mechanical background for the basic processing machinery now used for making snacks, baked goods and confectionery. It covers the basic principles, machine d... more...
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