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<p><i>Bread Making: Improving Quality</i> quickly established itself as an essential purchase for baking professionals and researchers in this area. Fully revised and updated and with new chapters on Flour Lipids, and the dietary and nutritional quality of bread, this new edition provides readers with the information they need on the latest developments in bread making science and practice</p> <p>The book opens with two introductory chapters providing an overview of the breadmaking process. Part one focuses on the impacts of wheat and flour quality on bread, covering topics such as wheat chemistry, wheat starch structure, grain quality assessment, milling and wheat breeding. Part two covers dough development and bread ingredients, with chapters on dough aeration and rheology, the use of redox agents and enzymes in breadmaking and water control, among other topics. In part three, the focus shifts to bread sensory quality, shelf life and safety. Topics covered include bread aroma, staling and contamination. Finally, part four looks at particular bread products such as high fiber breads, those made from partially baked and frozen dough and those made from non-wheat flours</p> <p>With its distinguished editor and international team of contributors, <i>Bread Making: Improving Quality, Third Edition, </i>continues to serve as the standard reference for researchers and professionals in the bread industry and all those involved in academic research on breadmaking science and practice.</p>

<p><i>Agricultural Systems, Second Edition, </i> is a comprehensive text for developing sustainable farming systems. It presents a synthetic overview of the emerging area of agroecology applications to transforming farming systems and supporting rural innovation, with particular emphasis on how research can be harnessed for sustainable agriculture. The inclusion of research theory and examples using the principles of cropping system design allows students to gain a unique understanding of the technical, biological, ecological, economic and sociological aspects of farming systems science for rural livelihoods.</p> <p>This book explores topics such as: re-inventing farming systems&#x3b; principles and practice of agroecology&#x3b; agricultural change and low-input technology&#x3b; ecologically-based nutrient management&#x3b; participatory breeding for developing improved and relevant crops&#x3b; participatory livestock research for development&#x3b; gender and agrarian inequality at the local scale&#x3b; the nature of agricultural innovation&#x3b; and outreach to support rural innovation. The extensive coverage of subjects is complemented with integrated references and a companion website, making this book essential reading for courses in international agricultural systems and management, sustainable agricultural management, and cropping systems.</p> <p>This book will be a valuable resource for students of agricultural science, environmental engineering, and rural planning&#x3b; researchers and scientists in agricultural development agencies&#x3b; and practitioners of agricultural development in government extension programs, development agencies, and NGOs.</p>

<p>Feeding our globally expanding population is one of the most critical challenges of our time and improving food and agricultural production efficiencies is a key factor in solving this problem. Currently, one-third of food produced for humans is wasted, and for every pound of food produced, roughly an equal amount of nonfood by-product is also generated, creating a significant environmental impact. </p><b><i> </b></i> <p>In<i> <b>Integrated Processing Technologies for Food and Agricultural By-Products</b></i> experts from around the world present latest developments, recognizing that while some by-products have found use as animal feed or are combusted for energy, new technologies which integrate conversion of production and processing by-products into higher-value food or nonfood products, nutraceuticals, chemicals, and energy resources will be a critical part of the transition to a more sustainable food system. Organized by agricultural crop, and focusing on those crops with maximum economic impact, each chapter describes technologies for value-added processing of by-products which can be integrated into current food production systems. <b><i>Integrated Processing Technologies for Food and Agricultural By-Products</b></i> is a valuable resource for industry professionals, academics, and policy-makers alike. </p>

<p><i>Sugarcane Biorefinery, Technology and Perspectives</i> provides the reader with a current view of the global scenario of sugarcane biorefinery, launching a new expectation on this important crop from a chemical, energy and sustainability point-of-view. The book explores the existing biorefinery platforms that can be used to convert sugarcane to new high value added products. It also addresses one of today's most controversial issues involving energy cane, in addition to the dilemma "sugar cane vs. food vs. the environment", adding even more value in a culture that is already a symbol of case study around the world.</p> <p>Focusing on the chemical composition of sugarcane, and the production and processes that optimize it for either agricultural or energy use, the book is designed to provide practical insights for current application and inspire the further exploration of options for balancing food and fuel demands.</p>

Pantazi, Xanthoula-Eirini

Muth, Mary K