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Documents disponibles (66)
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Influence of Dietary Fats on the Concentration of Lipids carried in the Blood and the Significance for Health Dietary Fats and Cardiovascular Disease Nutritional Significance of Lipid Peroxidation The Nutritional and Biological Proper[...]![]()
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SOMMAIRE: 1.Crops for the 21st century. 2.Chemicals from plants : an industry view. 3.Antibody production in plants. 4.Antigen expression on the surface of a plant virus for vaccine production. 5.Oleosins as carriers for foreign protein in plant[...]![]()
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The Interface between a living cell and the surrounding world plays a critical role in numerous biological processes of significant complexity. An understanding of the factors responsible for the function of biomembranes requires a better charac[...]![]()
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SOMMAIRE: TOME I. Organisation, physiologie de la nutrition : 1.Organisation générale des angiospermes. 2.Notion de biochimie végétale. 3.Physiologie de la nutrition. TOME 2. Physiologie du développement génétique et amélioration : 1.Physiologi[...]![]()
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PAUL COLONNA ; GUY DELLA VALLE | PARIS : LAVOISER - TEC & DOC | SCIENCES ET TECHNIQUES AGRO-ALIMENTAIRES, ISSN 0243-5624 | 1994SOMMAIRE: I-Matières premières et produits finis. II-Génie de l'extrusion. (Voir détail en résumé long).![]()
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Gas chromatography was first developed by lipid analysts, and lipid analysts have been at the forefront in the development of the technique. In recent years, there has been a remarkable improvement in the resolution attainable by gas chromatogra[...]![]()
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- Solid State Behaviour Liquid Crystalline Lipid-Water Phases - The Liquid State - Monolayers in Surface Films, Bubbles and Foams - Lipid Interaction with Proteins and Other Polymers - Dispersions of Lipid-Water Phases - Emulsion Sciences a[...]![]()
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SOMMAIRE: 1-Structure d es lipides. 2-Digestion et absorption des lipides. 3-Transport des lipides par les lipoprotéines. 4-Métabolisme intracellulaire des acides gras. 5-Acides grs poly-insaturés d'intérêt nutritionnel:métabolisme et régulation[...]![]()
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1: LIPIDS 2: PROTEINS 3: CARBOHYDRATES 4: COLORANTS 5: ENZYMES 6: FLAVORS 7: SWEETENERS 8: NATURAL TOXICANTS 9: ADDITIVES 10: VITAMINS![]()
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DENIS LORIENT ; GUY LINDEN | PARIS $a MILAN $a BARCELONE : MASSON | INDUSTRIES ALIMENTAIRES ET BIOLOGIQUESSOMMAIRE: 1-La Stratégie des PAI. 2-Propriétés technofonctionnelles. 3-Procédés d'extraction et de texturation. 4-PAI d'origine végétale. 5-Filière lait. 6-Ovoproduits. 7-Produits carnés. 8-Produits de la mer. 9-Valorisation des co-produits. 10-[...]![]()
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