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Ouvrages de la bibliothèque en indexation 664 (57)
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As the demand for safe, nutritious, convenient foods continues to rise, and the capabilities of molecular biology and nutritional biochemistry continue to expand, the need for up-to-date engineering information becomes ever more critical. The ap[...]Livre
La maîtrise de la qualité des aliments et le développement de nouveaux produits en adéquation avec les multiples exigences du marché impliquent de la part des responsables techniques du secteur agroalimentaire une démarche de plus en plus rigour[...]Livre
Neason Akivah Michael Eskin, Auteur ; Snait Tamir, Auteur | BOCA RATON : CRC PRESS | Functional foods and nutraceuticals series | cop. 2006"Health professionals are recognizing the major role that nutraceuticals play in health enhancement. As a result, there is a dramatic increase in research aimed at identifying new functional fooods and neutraceuticals. There is not, however, a s[...]Livre
Food Colloids: Interactions, Microstructure and Processing describes the principles and practice underlying the formulation of food emulsions, dispersions, gels, and foams. Emphasis is on understanding how the functional properties of biopolymer[...]Livre
A concise guide to the properties, production, patents and applications of polysaccharides and polyamides being successfully used in the food industry. Based on a selection of the very best articles from the Biopolymers series, each substance en[...]Livre
A concise guide to the properties, production, patents and applications of polysaccharides and polyamides being successfully used in the food industry. Based on a selection of the very best articles from the Biopolymers series, each substance en[...]Livre
Providing valuable insights for both novice and experienced flavorists, this must-have guide covers everything from the history of flavor techniques to natural raw materials and the latest in sensory science. Discusses the impact on flavor creat[...]Livre
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figur[...]Livre
Exploring the structure and physical and chemical properties of solutions, dispersions, soft solids, fats, and cellular systems, Physical Chemistry of Foods describes the physiochemical principles of the reactions and conversions that occur duri[...]Livre
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Pour la première fois en langue française, cet ouvrage rassemble la quasi-totalité des données biochimiques, médicales et industrielles sur les treize vitamines nécessaires à l'homme et à l'animal. Ce traité est divisé en trois grandes parties.[...]Livre
L'eau, constituant alimentaire fondamental, intervient sur la valeur nutritive des aliments mais aussi sur leurs propriétés sensorielles : texture, arôme, saveur. Facteur de mauvaise conservation du fait de l'action des enzymes et de micro-organ[...]Livre
Presenting the most recent methods in flavor, off-flavor, odor, and malodor analysis, this timely reference provides the latest advances in mass spectrometry, sample preparation, gas chromatography (GC)-olfactometry, and electronic-nose technolo[...]Livre
Whether trying to produce a milkshake with just the right amount of thickness or a cracker with the perfect crunch, food manufacturers know that measuring and improving sensory perception is vitally important to satisfying today's consumer. This[...]Livre
Pour les êtres humains, le lait est une source unique de protéines de haute qualité, présentant des propriétés incomparables, tant sur le plan nutritionnel que fonctionnel. Il renferme aussi de nombreux peptides bioactifs, présents naturellement[...]