ST. PAUL, MINN. — AACC International Press recently announced the availability of three new books: "Principles of Cereal Science and Technology, Third Edition"; "Stored-Product Insect Resource"; and "The Science of Gluten-Free Foods and Beverages."

"Principles of Cereal Science and Technology, Third Edition" is an update to an earlier version published in 1994. The new book discusses the structure and components of cereal grains in depth, as well as the storage and processing of the various cereals into intermediate products or finished products. The new edition also includes up-to-date information on specific starch and non-starch polysaccharide and lipid degrading enzymes.

"Stored-Product Insect Resource" is a comprehensive guide to information on 1,663 insect species associated with stored products such as wheat, corn and rice. The book covers 1,105 commodities and more than 9,200 different insect-commodity associations. It is the fourth book on stored-product insects authored by David Hagstrum and Bhadriraju Subramanyam, who each have more than 30 years of research experience and have taught stored-product entomology.

"The Science of Gluten-Free Foods and Beverages" is based on the work presented at the First International Conference on Gluten-Free Cereal Products and Beverages. Topics covered in the book include celiac disease, plant breeding to produce gluten-free raw materials, and marketing, labeling and consumer perception of gluten-free foods and beverages.

For more information contact Ashley Armstrong at aaccpress@scisoc.org.