Détail de l'indexation
Ouvrages de la bibliothèque en indexation 664 (57)
Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externes
Livre
Contents :1-Introduction 2-Structure of the Solid State 3-Measurement of Crystalline Structure in Foods 4-Solution Characteristics and Glass Transition 5-Nucleation 6-Crystal Growth 7-Controlling Growth 8-Recrystallization ProcessesLivre
about this book... This interdisciplinary volume integrates principles of electromagnetic, dielectric properties, heat and moisture transfer, microwave system design, packaging, product development, and food safety, chemistry, and microbiology t[...]Livre
Livre
SOMMAIRE: -Water. -Amino acids, peptides, proteins. -Enzymes. -Lipids. -Carbohydrates. -Aroma substances. -Vitamins. -Minerals. -Food additives. -Food contamination. -Milk and dairy products. -Eggs. -Meat. -Fish, whales, crustaceans, mollusks. -[...]Livre
Présentation des alternatives au beurre de cacaoLivre
The most comprehensive reference ever written on the subject, Dough Rheology and Baked Product Texture covers the fundamental principles of dough rheology and its pratical application in the processing of cereals into specific consumer products.[...]Livre
Content 1, Fundamentals : high moisture systems. 2, Fundamentals : low and intermediate moisture systems. 3, Physico-chemical and enzymatic changes. 4, Microbiology and water activity. 5, Technology : diffusion properties and non equilibrium st[...]Livre
Guide de recettes de biscuitsLivre
Le Codex Alimentarius est un recueil de normes adoptées internationalement, et d'autres dispositions de nature incitative, présentées de manière uniforme afin de contribuer à protéger la santé des consommateurs et d'assurer la loyauté des pratiq[...]Livre
Creating and Formulating Flavours. The Basic Chemistry and Process Conditions Underpinning Reaction Flavour Production. Biotechnological Flavour Generation. Plant-Derived Natural Sources of Flavours. Flavour Encapsulation using Polymer-Based Del[...]Périodique : Revue
Y. Martin LO, Directeur de publication | HOBOKEN : WILEYFood Science & Nutrition enables the rapid dissemination of fundamental and applied research related to all aspects of food science and nutrition, as well as interdisciplinary research that spans these two fields. An open access publication, our[...]Livre
ANDREW J. Taylor ; Joanne Hort | BOCA RATON/CAMBRIDGE : CRC PRESS/WOODHEAD PUBLISHING LIMITED | 2007/2007Reviewing recent developments and research, Modifying Flavour in Food begins with a comprehensive introduction followed by chapters on flavoring substances and the extraction of flavorings from natural sources. The book discusses technologies wh[...]