last update: December 20, 2006
OTHER PUBLICATIONS
For ordering, please use the prepared ORDER-FORM
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Proceedings of the 12th ICC Cereal and Bread Congress, May 23-26, 2004, Harrogate, UK
The Proceedings are now available entitled "Using Cereal Science and Technology for the Benefit of Consumers - Proceedings of the 12th International ICC Cereal & Bread Congress, 23-26 May 2004, Harrogate, UK" (ISBN 1 85573 961 5) as both hard-copy and CD-ROM. Both versions are priced at GB 175.
Hard copy is available as from Woodhead Publishing, Cambridge, UK, http://www.woodhead-publishing.com
and the CD-ROM under the same title from Mrs. Gail Brown, CCFRA, Station Raid, Chipping Campden, Glos, GL55 6LD, UK. Email: g.brown@campden.co.uk
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Technology of Breadmaking
edited by Stanley P. Cauvain and Linda S. Young of the Campden & Chorleywood Food Research Association is a book which provides technical coverage of the complex process which link together to make bread and fermented products. The book provides practical bakers, bakery technologists, cereal scientists and students with a comprehensive reference work illuminating all aspects of breadmaking.
It can be obtained from: Plymbridge Distributors Ltd., Estover Road, Plymouth, PL6 7P2, UK, Fax: + 44 1752 202 333 or http://www.amazon.com (under the book title), price: £ 96.--.
This book has been translated into Spanish entitled "Fabricacion de Pan", published by ACRIBIA, S.A., Apartado 466, 50080 Zaragoza, Spain ISBN: 0751403458
- Mycotoxins And Phycotoxins In Perspective At The Turn Of The Millennium
- Book of Abstracts: 16th ICC Conference 1998
- Brochure: Ecological Impacts of Traditional Crop Plants - A Basis for the Assessment of Transgenic Plants
- GENETIC ENGINEERING IN CEREALS
- INCREASING THE UTILISATION OF SORGHUM; BUCKWHEAT; GRAIN AMARANTH AND QUINOA FOR IMPROVED NUTRITION
- Proceedings of the International Wheat Quality Conference
- Proceedings of the Rice Satellite Symposium "Rice Quality to meet new Utilisations"
- Proceedings of the THIRD NATIONAL BAKERY SYMPOSIUM
- Cereal Chemistry , Prof. DDr. Ing. Radomir Lásztity, Hungary, Akadémiai Kiadó, Budapest 1999
- Wheat CRC Glossary
- Das Buchweizen-Buch
- Handbook of Cereal Science and Technology
- CD-ROM: "The New Zealand Cyberguide to Flour Milling & Baking"
Proceedings of the 10th International IUPAC symposium on Mycotoxins and Phycotoxins 21 - 25 May, 2000, Guarują - Brazil
Edited by Willem J. de Koe, Robert A. Samson, Hans P. van Egmond, John Gilbert and Myrna Sabino
This book can be ordered at the price of USD 70.- (postage and handling included) by:
W.J. de Koe, Hazekamp 2, 6707 HG Wageningen, The Netherlands Tel: +31 (0) 317 413106, Fax: +31 (0) 317 417372, Email: wjdekoe@bird.nl
May 9-12, Vienna/Austria
US$ 25.- (+postage)
Federal Environment Agency - Austria, available in German and English
US$ 5.- (+postage)
selected papers from the ICC / AACC Symposium, held at the 16th ICC Conference, Vienna, Austria, May 12, 1998
This 120 pages book gives an overview of technical developments, strategies, views of consumers, and environmental issues.
This book can be ordered by ICC Secretariat General for US$ 30.- (+ postage)
Selected papers from the Symposium "Challenges in Speciality Crops" held at the 16th ICC Conference, Vienna, Austria May 9, 1998
Published by: Institute of Food Research, 1998, ISBN 0 7084 0609 2
This publication can be ordered by: Prof. P.S. Belton, Institute of Food Research, Norwich Research Park, Colney
Norwich NR 4 7UA, UK
Fax: + 44 1603 458 939, E-mail: peter.belton@bbsrc.ac.uk
May 18-22, 1997, Manhattan, Kansas, USA, 500 pages,
US$ 25.- (+postage)
June 9-12, 1996, Chalkidiki/Greece (10th International Cereal and bread Congress),prepared by J. Faure, CIRAD, France
US$ 20.- (+postage)
Advances in the South African baking industry: Towards and Beyond 2000, October 15 - 16, 1998, Johannesburg, South Africa
This publication can be ordered by: ICC - SA: Prof. Dr. John Taylor, Department of Food Science, University of Pretoria
Pretoria, 0002, South Africa
Fax: + 2712 420 2839, E-mail: jrnt@scientia.up.ac.za
308 pages, 60 figures, 126 tables, references, subject index.This book gives an up-to-date review of the chemical composition of all commercially important cereals.The book is an important source of knowledge for all specialists involved in the production, processing and use of cereals.
Publisher and distributor: Akadémiai Kiadó, P.O. Box 245, H-1519 Budapest, Hungary
US$ 80.-
Quality Wheat CRC (Cooperative Research Center) Ltd. has published a Wheat Glossary. It is available as CD-Rom for AUS$ 30.-- + postage. The CD-Rom can be ordered from the CRC-Office, Fax: +61 29490 8503, http://www.wheat-research.com.au
ISBN: 2-9599967-0-4, only available in German, Druck: Sankt-Paulus-Druckerei, Luxemburg
Vertrieb: Verlag der Sankt-Paulus-Druckerei, 2, rue Christophe Plantin, L-2988 Luxemburg, E-mail: editions@isp.lu
2nd Edition, Revised and Expanded (Food Science and Technology Series/99)
Edited by Karel Kulp, American Institute of Baking, Manhattan, Kansas, USA, andJ oseph G. Ponte, Jr., Kansas State University, Manhattan, USA, March, 2000, 808 pp., illus. ISBN: 0-8247-8294-1
US$ 225.-
Send your order to your regular book supplier or directly to your nearest Marcel Dekker, Inc. office:
USA/Canada/South America: E-mail: bookorders@dekker.com
Europe / Africa / Middle East / Far East / Australia / India / China: E-mail: intlorders@dekker.com
The "New Zealand Cyberguide" can be used by students, teachers and anybody interested in wheat, flour, bread and baking. Each sheet holds information on a particular topic and comes with its own activities. There are over 40 infosheets, most with accompanying activities that can be downloaded and printed out.
For further information please contact:
Virginia Humphrey-Taylor, Crop & Food Research Limited,
Tel: +64 3 325 6400, Fax: +64 3 325 2704, Email: millbake@crop.cri.nz