Termes génériques
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AUTRES TERMES COMMENCANT PAR T
TRANSFORMATION AGROALIMENTAIRE |
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Current textbooks on food process engineering cover mainly the traditional unit operations of fluid flow and heat transfer, with less attention paid to mass transfer and important mechanical processing operations. This textbook provides needed b[...]Livre
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Acte de congrès
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Grant M. CAMPBELL ; Martin G. Scanlon ; D. Leo Pyle | ST. PAUL : AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) | 2008This new volume aims to enhance the appreciation of aerated foods and to provide stimulation and cross fertilisation of ideas for the exploitation of bubbles as a novel and versatile food ingredient. Bubbles give novelty and distinctiveness to m[...]Thèse-Mémoire
ELODIE RENOUF ; INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS | BEAUVAIS : INSTITUT POLYTECHNIQUE LASALLE BEAUVAIS | 2008RÉSUMÉ Le Mexique est un pays qui souffre beaucoup de problème de surpoids et dobésité au sein de sa population. Afin doffrir une alternative aux encas malsain pour la santé (chips, gâteaux etc.) SAWBONA veux proposer une solution en commerci[...]Livre
Cet ouvrage traite des relations entre l'homme et l'alimentation, de la diversité des produits alimentaires et de leurs effets, des processus technologiques et de l'innovationLivre
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In the light of recent legislation and a number of food safety incidents, traceabilityoffood products back from the consumer to the very beginning of the supply chain has never been so important. This book describes key components oftraceability[...]Thèse-Mémoire
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Grant M. CAMPBELL ; Colin Webb ; Severino S. Pandiella | ST. PAUL : AMERICAN ASSOCIATION OF CEREAL CHEMISTS (AACC) | 1999Throughout history, bubbles have been integral to the creation of the finest foods and beverages. Staples such as bread, ice cream, breakfast cereal, cheese, and beer are shaped by this traditionally underappreciated and understudied ingredient.[...]Thèse-Mémoire