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Affiner la rechercheAdvances in biotechnology for food industry / Alina Maria Holban
Titre : Advances in biotechnology for food industry Type de document : texte imprimé Auteurs : Alina Maria Holban, Auteur Mention d'édition : Volume 14 Editeur : ACADEMIC (INDIA) PUBLISHERS Année de publication : 2018 Importance : 481 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-0-12-811443-8 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Advances in biotechnology for food industry [texte imprimé] / Alina Maria Holban, Auteur . - Volume 14 . - [S.l.] : ACADEMIC (INDIA) PUBLISHERS, 2018 . - 481 Page : ill (graph...) ; 24cm.
ISBN : 978-0-12-811443-8
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Exemplaires
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Titre : Engineering aspects of food biotechnology Type de document : texte imprimé Auteurs : José A. (José António) Teixeira, Auteur; António A. Vicente, Auteur Editeur : New York : CRC Press Année de publication : 2014 Importance : 463 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-1-13-819976-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Engineering aspects of food biotechnology [texte imprimé] / José A. (José António) Teixeira, Auteur; António A. Vicente, Auteur . - New York : CRC Press, 2014 . - 463 Page : ill (graph...) ; 24cm.
ISBN : 978-1-13-819976-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Exemplaires
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Titre : Enzymes in food and Beverage Processing Type de document : texte imprimé Auteurs : Muthusamy Chandrasekaran, Auteur Editeur : New York : CRC Press Année de publication : 2016 Importance : 539 Page Présentation : ill (graph...) Format : 26cm ISBN/ISSN/EAN : 978-1-13-889417-4 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Enzymes in food and Beverage Processing [texte imprimé] / Muthusamy Chandrasekaran, Auteur . - New York : CRC Press, 2016 . - 539 Page : ill (graph...) ; 26cm.
ISBN : 978-1-13-889417-4
Langues : Anglais (eng)
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Titre : Handbook of Fermented Meat and Poultry Type de document : texte imprimé Auteurs : Fidel Toldrá, Auteur Mention d'édition : Second Edition Editeur : Wiley-Blackwell Année de publication : 2015 Importance : 499 Page Présentation : ill (Col,..) Format : 29cm ISBN/ISSN/EAN : 978-1-11-852269-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Handbook of Fermented Meat and Poultry [texte imprimé] / Fidel Toldrá, Auteur . - Second Edition . - [S.l.] : Wiley-Blackwell, 2015 . - 499 Page : ill (Col,..) ; 29cm.
ISBN : 978-1-11-852269-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Exemplaires
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Titre : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
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Titre : Lactic acid fermentation of fruits and vegetables Type de document : texte imprimé Auteurs : Spiros Paramithiotis, Auteur Editeur : New York : CRC Press Année de publication : 2017 Importance : 298 Page Présentation : ill (some...) Format : 24cm ISBN/ISSN/EAN : 978-1-498-72690-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Lactic acid fermentation of fruits and vegetables [texte imprimé] / Spiros Paramithiotis, Auteur . - New York : CRC Press, 2017 . - 298 Page : ill (some...) ; 24cm.
ISBN : 978-1-498-72690-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Réservation
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Titre : Microbiologie industrielle : les micro-organismes d'intérêt industriel Type de document : texte imprimé Auteurs : Jean-Yves LEVEAU, Directeur de publication; Marielle BOUIX, Directeur de publication Editeur : Paris : Tec et Doc-Lavoisier Année de publication : 1993 Collection : Collection Sciences et techniques agro-alimentaires, ISSN 0243-5624 Importance : 612 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-2-85206-850-6 Prix : 674 F Note générale : Notes bibliogr. Index Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Microorganismes d'intérêt industriel Index. décimale : 664.024 Microbiologie industrielle [texte imprimé] : les micro-organismes d'intérêt industriel / Jean-Yves LEVEAU, Directeur de publication; Marielle BOUIX, Directeur de publication . - Tec et Doc-Lavoisier, 1993 . - 612 p. : ill. ; 25 cm. - (Collection Sciences et techniques agro-alimentaires, ISSN 0243-5624) .
ISBN : 978-2-85206-850-6 : 674 F
Notes bibliogr. Index
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Microorganismes d'intérêt industriel Index. décimale : 664.024 Réservation
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Titre : Microbiology and technology of fermented foods Type de document : texte imprimé Auteurs : HUTKINS, Robert W. (Robert Wayne), Auteur Mention d'édition : 1st ed. Editeur : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub Année de publication : 2006 Importance : xi, 473 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-8138-0018-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Microbiology and technology of fermented foods [texte imprimé] / HUTKINS, Robert W. (Robert Wayne), Auteur . - 1st ed. . - [S.l.] : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub, 2006 . - xi, 473 p. : ill. ; 26cm..
ISBN : 978-0-8138-0018-9
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Exemplaires
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Titre : Nanotechnology applications in food : flavor, stability, nutrition and safety Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) Editeur : Elsevier Ltd. Année de publication : 2017 Importance : 396 Pages Présentation : ill Format : 29cm ISBN/ISSN/EAN : 978-0-12-811942-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Nanotechnology applications in food : flavor, stability, nutrition and safety [texte imprimé] / Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) . - [S.l.] : Elsevier Ltd., 2017 . - 396 Pages : ill ; 29cm.
ISBN : 978-0-12-811942-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Exemplaires
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Titre : Novel Food Fermentation Technologies Type de document : texte imprimé Auteurs : K. Shikha Ojha, Auteur; Brijesh K. Tiwari, Auteur Editeur : New York : Springer Année de publication : 2016 Importance : 340 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-3-319-42455-2 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Novel Food Fermentation Technologies [texte imprimé] / K. Shikha Ojha, Auteur; Brijesh K. Tiwari, Auteur . - New York : Springer, 2016 . - 340 Page : ill (graph...) ; 25cm.
ISBN : 978-3-319-42455-2
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Index. décimale : 664.024 Exemplaires
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Titre : The Oxford handbook of food fermentations Type de document : texte imprimé Auteurs : BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur Editeur : Oxford ; New York : Oxford University Année de publication : 2014 Importance : xi, 805 pages Format : 26cm. ISBN/ISSN/EAN : 978-0-19-974270-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods. Index. décimale : 664.024 The Oxford handbook of food fermentations [texte imprimé] / BAMFORTH, Charles W., Auteur; WARD, Robert E., Auteur . - [S.l.] : Oxford ; New York : Oxford University, 2014 . - xi, 805 pages ; 26cm..
ISBN : 978-0-19-974270-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Fermented foods. Index. décimale : 664.024 Exemplaires
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur . - 2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm.
ISBN : 978-1-439-84904-0
ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
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Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm..
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
Where to RequestRequest this Item
CALL NUMBER
TP371.44 .H358 2012b
Copy 2
Request in
Jefferson or Adams Building Reading Rooms
Status
Not Charged
CALL NUMBER
TP371.44 .H358 2012b
Copy 1
Request in
Reference - Science Reading Room (Adams, 5th Floor)
Status
Not Charged
Top
Send Us Your Feedback
Session Timeout
Your session will end in 115 seconds
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