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You’ll have access to the premier resources in grain science for vital information and research trends.
- Cereal Foods World® — A leading source
of information on grain-based products, technology
and new product development. Cereal Foods World
includes feature articles and original research
that focuses on advances in grain-based food science
and the application of these advances on current
practices in baking, snack foods, breakfast foods
and other grain-based products. Food industry professionals
rely on Cereal Foods World to bring them the most
current industry and product information monthly.
Members receive a subscription to Cereal Foods World.
- Cereal Chemistry® — A premier international archival
journal in cereal science. No other journal surpasses
it in the quantity and quality of peer-reviewed,
original research in cereals. Research presented
explores raw materials, processes, products utilizing
cereals, oilseeds, and pulses as well as analytical
procedures and methods in the cereals area. Members
receive more than a 70% discount off the publisher’s
subscription rate. Corporate members receive a print
subscription. Cereal Chemistry is also available
as an online subscription through AACCnet and as
a year-end compilation of searchable articles on
CD-Rom. Cereal Source, a special online or computer
diskette abstract index, is also available for retrieving
articles since 1960.
- AACC International Approved Methods, 10th Edition — This is the most
respected, referred to and relied upon collection
of methods in grain and food science. The completely
revised 10th edition features new methods, expanded
supplier index and the flexibility of three format
choices: print, CD-Rom and online access. Members
receive a 10% discount.
- International Check Sample and Proficiency Testing Service
— Ensure the accuracy of your analyses and evaluate
the reliability of the analytical methods you use
to determine labeling information with AACC International’s Check
Sample Service. In addition, proficiency testing
provides you with quantitative estimates of your
performance compared to other analysts on a confidential
coded basis. Corporate members receive a significant
discount on these services as well as on the standard
reference materials.
- AACC International Published Titles — AACC
International has published more than
65 titles on various food science topics. Some titles
are technically focused while others are designed
for generalists to gain a common understanding of
food science. The books in the AACC International handbook series
offer a single source of practical information for
the major ingredients used in food processing (i.e.,
Enzymes, Sweeteners and Fats & Oils). Members receive
a 10% discount on all book purchases. Book catalogs
featuring new releases are mailed to members quarterly.
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