|
Documents disponibles (67)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
Livre
Résumé de l'ouvrage original de l'auteur (et non de celui-ci) "With over 600 illustrations and 480 pages of essential reading, the Dairy Processing Handbook is an useful reference for dairy professionals and students worldwide. The book concent[...]Livre
The ability to trace and authenticate a food product is of major concern to the food industry.This important topic is reviewed extensively in this authoritative text on current and emerging techniques. The first part of the book deals with anal[...]Livre
introduction to Food Engineering, Third Edition, succinctly presents the engineering concepts and unit operations used in food processing in a unique and challenging blend of principles with applications. The authors have collaborated once again[...]Livre
Longtemps appréciés sans restriction par les consommateurs, les « corps gras » ou « lipides alimentaires » ont vu leur prestige tempéré par la mise à jour de l'activité des lipoprotéines macromoléculaires comme facteurs de risque pour le dévelop[...]Livre
JORGE WELTI-CHANES ; GUSTAVO V. BARBOSA-CANOVAS ; JOSE MIGUEL AGUILERA | NEW-YORK : CRC PRESS | 2002Engineering and Food for the 21 Century presents important reviews and up-to-date discussions of major topics relating to engineering and food. Internationally renowned contributors discuss a broad base of food engineering and related subjects[...]Livre
a well written and authoritative review of food processing technology - the essential reference for food technologists and students alike. ' Food Trade Review '... interesting, logical and concise... a good pleasurable first rea[...]Livre
Fresh-cut Fruits and Vegetables: Science, Technology, and Market provides a comprehensive reference source for the emerging fresh-cut fruits and vegetables industry. It focuses on the unique biochemical, physiological, microbiological, and quali[...]Livre
Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and biochemical factors affecting food quality. The first section emphasizes the effects that water activity, glass tran[...]Livre
Cette ouvrage, conçu par des professionnels de l'éducation nutritionnelle, a pour objectif de fournir des réponses aux questions nombreuses et variées que bien des personnes se posent sur : - les aliments, leur composition, leur intérêt nutrit[...]Livre
This unique manual combines in-depth coverage of the principles of food process engineering with a complete set of laboratory experiments illustrating their practical applications. The nineteen chapters clearly lay out all major areas of food ma[...]Livre
The book provides a comprehensive and innovative overview of new and emerging sous vide and cook-chill techniques that are, or soon will be, commercially used for the food industry. Written by a range of international experts, the book integrate[...]Livre
Il devenait nécessaire de récapituler l'ensemble des données acquises sur les protéines du lait, afin de mieux tracer les pistes de recherche à venir. Si la France a figuré parmi les pays pionniers dans l'étude du lait, jamais une étude approfon[...]Livre
Livre
A major portion of Handbook of Food Engineering Practice is devoted to defining and explaining essential food operations such as pumping systems, food preservation, and sterilization, as well as freezing and drying. Membranes and evaporator syst[...]Livre
his unique reference/text provides, in an easy-to-use format, properties, rate constants, and related data for food processingdisplaying equations and approaches in the design of processes and unit operations. Showing how to apply property da[...]