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130 résultat(s) recherche sur le mot-clé 'Food--Biotechnology. Crops--Genetic engineering. Agricultural processing. Biotechnology--Industrial applications. MEDICAL / Biotechnology. TECHNOLOGY & ENGINEERING / Food Science'
Affiner la rechercheBiotechnology in agriculture and food processing / Parmjit S. PANESAR
Titre : Biotechnology in agriculture and food processing : opportunities and challenges Type de document : texte imprimé Auteurs : Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : xvi, 621 pages : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-439-88836-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Biotechnology in agriculture and food processing [texte imprimé] : opportunities and challenges / Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - xvi, 621 pages : illustrations ; 24 cm.
ISBN : 978-1-439-88836-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
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Titre : Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes Type de document : texte imprimé Editeur : London [New York] : Earthscan from Routledge/Talyor & Francis Group Année de publication : 2013 Importance : xxx, 442 pages : Présentation : illustrations Format : 26cm. ISBN/ISSN/EAN : 978-0-415-69840-5 Note générale : Includes bibliographical references and index.
Includes bibliographical references and indexLangues : Anglais (eng) Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes [texte imprimé] . - London (New York) : Earthscan from Routledge/Talyor & Francis Group, 2013 . - xxx, 442 pages : : illustrations ; 26cm..
ISBN : 978-0-415-69840-5
Includes bibliographical references and index.
Includes bibliographical references and index
Langues : Anglais (eng)
Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
SCIENCE / Environmental Science.Index. décimale : 628.74 Résumé : "Description Interest in anaerobic digestion (AD), the process of energy production through the production of biogas, has increased rapidly in recent years. Agricultural and other organic waste are important substrates which can be treated by AD. This book is one of the first to provide a broad introduction to anaerobic digestion and its potential to turn agricultural crops or crop residues, animal and other organic waste, into biomethane. The substrates used can include any non-woody materials, including grass and maize silage, seaweeds, farm slurry, municipal and industrial wastes. These are all systematically reviewed in terms of their suitability from a biological, technical and economic perspective. In the past the technical competence and high capital investment required for industrial-scale anaerobic digesters has limited their uptake, but the authors show that recent advances have made smaller-scale systems more viable through a greater understanding of optimising bacterial metabolism and productivity. Broader issues such as life cycle assessment and energy policies to promote AD are also discussed"-- Provided by publisher. Exemplaires
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Titre : MECANIQUE (áááá¶áá·á ââââââ) Type de document : texte imprimĂ© Auteurs : Sarvady CHAOV, Auteur Editeur : cambodia : I T C AnnĂ©e de publication : 2002 Importance : 272p. Format : 29cm. ISBN/ISSN/EAN : 110745 Langues : (khm) CatĂ©gories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathĂ©matiques:531 MĂ©canique classique, mĂ©canique du solide Mots-clĂ©s : ???????? - ??????????????????? - ?????????????? Index. dĂ©cimale : 531 MECANIQUE (áááá¶áá·á ââââââ) [texte imprimĂ©] / Sarvady CHAOV, Auteur . - cambodia : I T C, 2002 . - 272p. ; 29cm..
ISSN : 110745
Langues : (khm)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:531 Mécanique classique, mécanique du solide Mots-clés : ???????? - ??????????????????? - ?????????????? Index. décimale : 531 Réservation
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Titre : Thermal food processing. : new technologies and quality issues Type de document : texte imprimé Auteurs : Da-Wen SUN, Auteur Mention d'édition : 2nd ed. Editeur : Boca Raton, FL : CRC Press Année de publication : 2012 Importance : xix, 666 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-87678-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Food--Storage.
Food--Preservation.
TECHNOLOGY & ENGINEERING / Food SciencIndex. décimale : 664.028 Résumé : The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes"-- Provided by publisher.
"Preface Thermal processing is one of the most important processes in the food industry. The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature. The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as associated with thermal processing is always some undesirable degradation of heat-sensitive quality attributes. The first edition of this book was published in 2006, with the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies. This will continue to be the purpose of this second edition. In the second edition, besides updating or rewriting individual chapters with the latest developments in each topic area, five new chapters have been added in order to enhance the contents of the book. In Part I, two new chapters, Thermal Effects in Food Microbiology and Modeling Thermal Microbial Inactivation Kinetics, have been added to provide fundamental knowledge of the related food safety issues raised in subsequent chapters. In Part II, a new chapter, Thermal Processing of Fruits and Fruit Juices, has been added to provide a complete coverage of thermally processed food products"-- Provided by publisher.
SubjectsNote de contenu : Series
Contemporary food engineering
Thermal food processing. [texte imprimé] : new technologies and quality issues / Da-Wen SUN, Auteur . - 2nd ed. . - [S.l.] : Boca Raton, FL : CRC Press, 2012 . - xix, 666 p. : ill. ; 26 cm.
ISBN : 978-1-439-87678-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food--Storage.
Food--Preservation.
TECHNOLOGY & ENGINEERING / Food SciencIndex. décimale : 664.028 Résumé : The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes"-- Provided by publisher.
"Preface Thermal processing is one of the most important processes in the food industry. The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature. The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as associated with thermal processing is always some undesirable degradation of heat-sensitive quality attributes. The first edition of this book was published in 2006, with the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies. This will continue to be the purpose of this second edition. In the second edition, besides updating or rewriting individual chapters with the latest developments in each topic area, five new chapters have been added in order to enhance the contents of the book. In Part I, two new chapters, Thermal Effects in Food Microbiology and Modeling Thermal Microbial Inactivation Kinetics, have been added to provide fundamental knowledge of the related food safety issues raised in subsequent chapters. In Part II, a new chapter, Thermal Processing of Fruits and Fruit Juices, has been added to provide a complete coverage of thermally processed food products"-- Provided by publisher.
SubjectsNote de contenu : Series
Contemporary food engineering
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Titre : Enzymes in fruit and vegetable processing : Chemistry and engineering applications Type de document : texte imprimé Auteurs : Alev BAYINDIRLI, Auteur Editeur : Taylor & Francis Group,LLC Importance : xiii+391p. Présentation : ill, som graph,. Format : 24cm. ISBN/ISSN/EAN : 978-1-420-09433-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Fruit-processing vegetables-processing Enzymes-Biotechnology Index. décimale : 664.8 Enzymes in fruit and vegetable processing [texte imprimé] : Chemistry and engineering applications / Alev BAYINDIRLI, Auteur . - [S.l.] : Taylor & Francis Group,LLC, [s.d.] . - xiii+391p. : ill, som graph,. ; 24cm..
ISBN : 978-1-420-09433-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Fruit-processing vegetables-processing Enzymes-Biotechnology Index. décimale : 664.8 Réservation
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Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm..
ISBN : 978-1-405-17876-1
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
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Titre : Biogas production : pretreatment methods in anaerobic digestion Type de document : texte imprimé Auteurs : MUDHOO, Ackmez., Auteur Editeur : Hoboken, N.J. : Wiley-IEEE Computer Society Année de publication : 2012 Importance : xxix, 320 p Présentation : ill. Format : 25cm. ISBN/ISSN/EAN : 978-1-11-806285-2 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban:628.5 Pollution et hygiÚne industrielle Mots-clés : Sewage--Purification--Anaerobic treatment.
TECHNOLOGY & ENGINEERING / Power Resources / Fossil Fuels.Index. décimale : 628.5 Résumé : "This book highlights the recent advances in the pretreatment and value addition of lignocellulosic wastes and other biomass forms"-- Provided by publisher. Biogas production [texte imprimé] : pretreatment methods in anaerobic digestion / MUDHOO, Ackmez., Auteur . - [S.l.] : Hoboken, N.J. : Wiley-IEEE Computer Society, 2012 . - xxix, 320 p : ill. ; 25cm..
ISBN : 978-1-11-806285-2
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban:628.5 Pollution et hygiÚne industrielle Mots-clés : Sewage--Purification--Anaerobic treatment.
TECHNOLOGY & ENGINEERING / Power Resources / Fossil Fuels.Index. décimale : 628.5 Résumé : "This book highlights the recent advances in the pretreatment and value addition of lignocellulosic wastes and other biomass forms"-- Provided by publisher. Exemplaires
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Titre : Dipmeter and borehole image log technology Type de document : texte imprimĂ© Auteurs : M POPPELREITER, Auteur; C. GARCĂA-CARBALLIDO, Auteur; M. KRAAIJVELD, Auteur Editeur : Tulsa, OK : American Association of Petroleum Geologists : Available from AAPG Bookstore, AnnĂ©e de publication : 2010 Importance : viii, 357 p. : ill. (some col.), maps (some col.) PrĂ©sentation : ill,. Format : 29 cm. ISBN/ISSN/EAN : 978-0-89181-373-6 Note gĂ©nĂ©rale : Includes bibliographical references. Langues : Anglais (eng) CatĂ©gories : 600 Techniques (Sciences appliquĂ©es):622 Mining and related operations:622.1 Prospection Mots-clĂ©s : Oil well logging, Electric.
Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
AAPG memoir ; 92Dipmeter and borehole image log technology [texte imprimĂ©] / M POPPELREITER, Auteur; C. GARCĂA-CARBALLIDO, Auteur; M. KRAAIJVELD, Auteur . - [S.l.] : Tulsa, OK : American Association of Petroleum Geologists : Available from AAPG Bookstore,, 2010 . - viii, 357 p. : ill. (some col.), maps (some col.) : ill,. ; 29 cm..
ISBN : 978-0-89181-373-6
Includes bibliographical references.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Oil well logging, Electric.
Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
AAPG memoir ; 92RĂ©servation
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Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Exemplaires
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Titre : Food product design : a computer-aided statistical approach Type de document : texte imprimé Auteurs : HU Ruguo, Auteur Editeur : CRC Press Année de publication : 1999 Importance : xiii, 225 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-566-76743-9 Note générale : Includes bibliographical references (p. 207-212) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Food product design [texte imprimé] : a computer-aided statistical approach / HU Ruguo, Auteur . - [S.l.] : CRC Press, 1999 . - xiii, 225 p. : ill. ; 24cm..
ISBN : 978-1-566-76743-9
Includes bibliographical references (p. 207-212) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Exemplaires
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Titre : Materials science and engineering properties Type de document : texte imprimé Auteurs : Charles Minot Gilmore, Auteur Editeur : Cengage Learning Année de publication : 2015 Importance : 722p Présentation : ill, (Some Col) Format : 25.5cm ISBN/ISSN/EAN : 978-1-11-198861-6 Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a Mots-clés : Material science,Engineering,.. Index. décimale : 620.11 Materials science and engineering properties [texte imprimé] / Charles Minot Gilmore, Auteur . - [S.l.] : Cengage Learning, 2015 . - 722p : ill, (Some Col) ; 25.5cm.
ISBN : 978-1-11-198861-6
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Titre : Mechanics of Materials : Vol. 1: An Introduction to the Mechanics of Elastic and Plastic Deformation of Solids and Structural Materials Type de document : texte imprimé Auteurs : E. J. Hearn Mention d'édition : 3rd ed.,Revised Editeur : San Diego : Butterworth-Heinemann Imprint Année de publication : 1997 Importance : 450 p. Présentation : ill Format : 09.690 x 07.440 in ISBN/ISSN/EAN : 978-0-7506-3265-2 Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a:620.1 Mécanique de l'ingénieur (mécanique appliquée) et matériaux Mots-clés : Strength of Materials Technology & Engineering Index. décimale : 620.1 Résumé : Annotation Mechanics of Materials [texte imprimé] : Vol. 1: An Introduction to the Mechanics of Elastic and Plastic Deformation of Solids and Structural Materials / E. J. Hearn . - 3rd ed.,Revised . - San Diego : Butterworth-Heinemann Imprint, 1997 . - 450 p. : ill ; 09.690 x 07.440 in.
ISBN : 978-0-7506-3265-2
Langues : Anglais (eng)
Catégories : 620 Art de l'ingénieurs et activités connexes a:620.1 Mécanique de l'ingénieur (mécanique appliquée) et matériaux Mots-clés : Strength of Materials Technology & Engineering Index. décimale : 620.1 Résumé : Annotation Réservation
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Titre : Modeling, analysis, and optimization of process and energy systems Type de document : texte imprimé Auteurs : KNOPF, F. Carl, Auteur Année de publication : 2012 Importance : xxi, 462 p. Présentation : ill. Format : 29cm. ISBN/ISSN/EAN : 978-0-470-62421-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.2 Gestion des bùtiments Mots-clés : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Index. décimale : 658.2 Résumé : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Modeling, analysis, and optimization of process and energy systems [texte imprimé] / KNOPF, F. Carl, Auteur . - 2012 . - xxi, 462 p. : ill. ; 29cm..
ISBN : 978-0-470-62421-0
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Titre : National Electrical Safety Code (NESC) 2012 Handbook Type de document : texte imprimé Auteurs : David J. MARNE Mention d'édition : 3rd ed. Editeur : New York : McGraw-Hill Professional Publishing Année de publication : 2011 Importance : 814 p. Présentation : ill. Format : 25.5 cm ISBN/ISSN/EAN : 978-0-07-176685-2 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric Engineering Technology & Engineering Index. décimale : 621.319 Résumé : Annotation National Electrical Safety Code (NESC) 2012 Handbook [texte imprimé] / David J. MARNE . - 3rd ed. . - New York : McGraw-Hill Professional Publishing, 2011 . - 814 p. : ill. ; 25.5 cm.
ISBN : 978-0-07-176685-2
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric Engineering Technology & Engineering Index. décimale : 621.319 Résumé : Annotation Réservation
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Titre : Power system relaying Type de document : texte imprimé Auteurs : Stanley H. Horowitz, Auteur; Arun G. Phadke, Auteur Mention d'édition : Fourth edition Editeur : Chichester : J. Wiley Année de publication : 2014 Importance : xv, 381 pages Présentation : illustrations Format : 24cm. ISBN/ISSN/EAN : 978-1-11-866200-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Protective relays.
Electric power systems--Protection.
TECHNOLOGY & ENGINEERING / Power Resources / General.Index. décimale : 621.31 Résumé : "The previous three editions of Power System Relaying offer comprehensive and accessible coverage of the theory and fundamentals of relaying and have been widely adopted on university and industry courses worldwide. With the third edition, the authors have added new and detailed descriptions of power system phenomena such as stability, system-wide protection concepts and discussion of historic outages. Power System Relaying, 4th Edition continues its role as an outstanding textbook on power system protection for senior and graduate students in the field of electric power engineering and a reference book for practising relay engineers. Provides the student with an understanding of power system protection principles and an insight into the phenomena involved. Discusses in detail the emerging technologies of adaptive relaying, hidden failures, wide area measurement, global positioning satellites and the specific application of digital devices. Includes relay designs such as electromechanical, solid-state and digital relays to illustrate the advantages and disadvantages of each. Re-examines traditional equipment protection practices to include new concepts such as transmission line differential protection, load encroachment on distance relay characteristics, distributed generation systems, and techniques to improve protection system response to power system events. Analyzes system performance through oscillographs and alarms schemes. Features problems to be worked through at the end of each chapter. "-- Provided by publisher. Power system relaying [texte imprimé] / Stanley H. Horowitz, Auteur; Arun G. Phadke, Auteur . - Fourth edition . - Chichester : J. Wiley, 2014 . - xv, 381 pages : illustrations ; 24cm..
ISBN : 978-1-11-866200-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Protective relays.
Electric power systems--Protection.
TECHNOLOGY & ENGINEERING / Power Resources / General.Index. décimale : 621.31 Résumé : "The previous three editions of Power System Relaying offer comprehensive and accessible coverage of the theory and fundamentals of relaying and have been widely adopted on university and industry courses worldwide. With the third edition, the authors have added new and detailed descriptions of power system phenomena such as stability, system-wide protection concepts and discussion of historic outages. Power System Relaying, 4th Edition continues its role as an outstanding textbook on power system protection for senior and graduate students in the field of electric power engineering and a reference book for practising relay engineers. Provides the student with an understanding of power system protection principles and an insight into the phenomena involved. Discusses in detail the emerging technologies of adaptive relaying, hidden failures, wide area measurement, global positioning satellites and the specific application of digital devices. Includes relay designs such as electromechanical, solid-state and digital relays to illustrate the advantages and disadvantages of each. Re-examines traditional equipment protection practices to include new concepts such as transmission line differential protection, load encroachment on distance relay characteristics, distributed generation systems, and techniques to improve protection system response to power system events. Analyzes system performance through oscillographs and alarms schemes. Features problems to be worked through at the end of each chapter. "-- Provided by publisher. Exemplaires
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Titre : Introduction to plant biotechnology Type de document : texte imprimé Auteurs : H.S. CHAWLA, Auteur Mention d'édition : 2nd ed. Editeur : Enfield, N.H. : Science ; Plymouth : NBN [distributor] Année de publication : 2002 Importance : xxix, 698 p. Présentation : ill. Format : 24 cm. ISBN/ISSN/EAN : 978-1-578-08228-5 Note générale : Previous ed.: 2002.
Includes bibliographical references and indexes.
Langues : Anglais (eng) Mots-clés : Plant biotechnology Index. décimale : 631.5 Introduction to plant biotechnology [texte imprimé] / H.S. CHAWLA, Auteur . - 2nd ed. . - [S.l.] : Enfield, N.H. : Science ; Plymouth : NBN [distributor], 2002 . - xxix, 698 p. : ill. ; 24 cm..
ISBN : 978-1-578-08228-5
Previous ed.: 2002.
Includes bibliographical references and indexes.
Langues : Anglais (eng)
Mots-clés : Plant biotechnology Index. décimale : 631.5 Réservation
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Titre : A complete course in canning and related processes Type de document : texte imprimé Auteurs : Donald L. DOWNING, Auteur Mention d'édition : 13th Ed. Editeur : Publication Data Année de publication : 1996 Importance : xiv, 610 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-930027-28-5 Note générale : Includes bibliographical references and indexes Langues : Anglais (eng) Mots-clés : Processing procedures for canned food products Index. décimale : 664.09 A complete course in canning and related processes [texte imprimé] / Donald L. DOWNING, Auteur . - 13th Ed. . - [S.l.] : Publication Data, 1996 . - xiv, 610 p. : ill. ; 23 cm.
ISBN : 978-0-930027-28-5
Includes bibliographical references and indexes
Langues : Anglais (eng)
Mots-clés : Processing procedures for canned food products Index. décimale : 664.09 Réservation
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Titre : Advanced engineering mathematics Type de document : texte imprimé Auteurs : STROUD, K. A, Auteur; BOOTH, Dexter J, Auteur Mention d'édition : 5th ed.. Editeur : New York : Industrial Press Année de publication : 2011 Importance : xxiv, 1111 p. Présentation : ill. Format : 25cm. ISBN/ISSN/EAN : 978-0-8311-3449-5 Note générale :
Previous eds. published under title: Further engineering mathematics.
Includes index.
Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:510.2 Mathématiques Mots-clés : Engineering mathematics--Programmed instruction. Index. décimale : 510.2 Advanced engineering mathematics [texte imprimé] / STROUD, K. A, Auteur; BOOTH, Dexter J, Auteur . - 5th ed.. . - New York : Industrial Press, 2011 . - xxiv, 1111 p. : ill. ; 25cm..
ISBN : 978-0-8311-3449-5
Previous eds. published under title: Further engineering mathematics.
Includes index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:510.2 Mathématiques Mots-clés : Engineering mathematics--Programmed instruction. Index. décimale : 510.2 Exemplaires
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Titre : Advanced processes and technologies for enhanced anaerobic digestion : Most recent advences in anaerobic digestion inside one document! Type de document : texte imprimé Auteurs : BEGUM, Luxmy, Auteur Editeur : Canada : Green Nook Press Publication Année de publication : 2014 Importance : iii+91p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-993904-50-9 Note générale : includes and index Langues : Anglais (eng) Catégories : 579.314.9 Anaerobic bacteria Mots-clés : Anaerobic bacteria - Industrial applications.
Biomass energy industries - By products.
Feedstock.Index. décimale : 579.314.9 Advanced processes and technologies for enhanced anaerobic digestion [texte imprimé] : Most recent advences in anaerobic digestion inside one document! / BEGUM, Luxmy, Auteur . - Canada : Green Nook Press Publication, 2014 . - iii+91p. : ill. ; 26cm..
ISBN : 978-0-993904-50-9
includes and index
Langues : Anglais (eng)
Catégories : 579.314.9 Anaerobic bacteria Mots-clés : Anaerobic bacteria - Industrial applications.
Biomass energy industries - By products.
Feedstock.Index. décimale : 579.314.9 Exemplaires
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Titre : Advances in foodscience and technology Type de document : texte imprimé Editeur : New York : John Wiley & sons Année de publication : 2013 Importance : XX, 304 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-1-11-812102-3 Note générale : Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng) Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Advances in foodscience and technology [texte imprimé] . - New York : John Wiley & sons, 2013 . - XX, 304 p. : ill. ; 24 cm.
ISBN : 978-1-11-812102-3
Includes index.
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food industry and trade.
Food--Analysis.
Food--Composition.Index. décimale : 664.07 Résumé : En ligne : http://www.lehmanns.ch/shop/weitere-fachgebiete/20200963-9781118121023-advances- [...] Réservation
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Titre : Applied statistics for engineers and physical scientists Type de document : texte imprimé Auteurs : LEDOLTER, Johannes., Auteur; HOGG, Robert V., Auteur Mention d'édition : 3rd ed. Année de publication : 2010. Importance : xv, 591 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-13-601798-1 Note générale : Order of authors reversed on 2nd ed.
Includes bibliographical references (p. 540-545) and index.
Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a Mots-clés : Engineering--Statistical methods. Index. décimale : 620 Applied statistics for engineers and physical scientists [texte imprimé] / LEDOLTER, Johannes., Auteur; HOGG, Robert V., Auteur . - 3rd ed. . - 2010. . - xv, 591 p. : ill. ; 24cm..
ISBN : 978-0-13-601798-1
Order of authors reversed on 2nd ed.
Includes bibliographical references (p. 540-545) and index.
Langues : Anglais (eng)
Catégories : 620 Art de l'ingénieurs et activités connexes a Mots-clés : Engineering--Statistical methods. Index. décimale : 620 Exemplaires
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Titre : Basics of engineering economy Type de document : texte imprimĂ© Editeur : New York : McGraw-Hill AnnĂ©e de publication : 2014 Importance : xiii, 476 pages : illustrations Format : 24cm. ISBN/ISSN/EAN : 978-0-07-337635-6 Note gĂ©nĂ©rale : Includes bibliographical references (pages 437-438) and index. Langues : Anglais (eng) Mots-clĂ©s : Engineering economy. Index. dĂ©cimale : 658.15 Note de contenu : Foundations of Engineering Economy -- Factors : How Time and Interest Affect Money -- Nominal and Effective Interest Rates -- Present Worth Analysis -- Annual Worth Analysis -- Rate of Return Analysis -- Benefit/Cost Analysis and Public Sector Projects -- Breakeven, Sensitivity, and Payback Analysis -- Replacement and Retention Decisions -- Effects of Inflation -- Estimating Costs -- Depreciation Methods -- After-Tax Economic Analysis -- Alternative Evaluation Considering Multiple Attributes and Risk -- Appendix A: Using Spreadsheets and Microsoft Excel© -- Appendix B: Accounting : Reports and Business Ratios -- Appendix C: Final Answers to Selected Problems -- Interest Factor Tables. Basics of engineering economy [texte imprimĂ©] . - New York : McGraw-Hill, 2014 . - xiii, 476 pages : illustrations ; 24cm..
ISBN : 978-0-07-337635-6
Includes bibliographical references (pages 437-438) and index.
Langues : Anglais (eng)
Mots-clĂ©s : Engineering economy. Index. dĂ©cimale : 658.15 Note de contenu : Foundations of Engineering Economy -- Factors : How Time and Interest Affect Money -- Nominal and Effective Interest Rates -- Present Worth Analysis -- Annual Worth Analysis -- Rate of Return Analysis -- Benefit/Cost Analysis and Public Sector Projects -- Breakeven, Sensitivity, and Payback Analysis -- Replacement and Retention Decisions -- Effects of Inflation -- Estimating Costs -- Depreciation Methods -- After-Tax Economic Analysis -- Alternative Evaluation Considering Multiple Attributes and Risk -- Appendix A: Using Spreadsheets and Microsoft Excel© -- Appendix B: Accounting : Reports and Business Ratios -- Appendix C: Final Answers to Selected Problems -- Interest Factor Tables. RĂ©servation
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Titre : Carbonate reservoir characterization. / F. Jerry Lucia. : an integrated approach Type de document : texte imprimé Auteurs : F. JERRY LUCIA, Auteur Mention d'édition : 2nd éd. Editeur : Berlin ; New York : Springer, Année de publication : 2007 Importance : xii, 336 p. : ill. (some col.) Présentation : ill,. Format : 24cm. ISBN/ISSN/EAN : 978-3-540-72740-8 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations Mots-clés : Carbonate reservoirs.
Oil reservoir engineeringIndex. décimale : 622 Carbonate reservoir characterization. / F. Jerry Lucia. [texte imprimé] : an integrated approach / F. JERRY LUCIA, Auteur . - 2nd éd. . - [S.l.] : Berlin ; New York : Springer,, 2007 . - xii, 336 p. : ill. (some col.) : ill,. ; 24cm..
ISBN : 978-3-540-72740-8
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations Mots-clés : Carbonate reservoirs.
Oil reservoir engineeringIndex. décimale : 622 Réservation
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Titre : Chemical analysis for Antibiotics used in agriculture Type de document : texte imprimé Auteurs : Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) Editeur : AOAC international Année de publication : 1995 Importance : xii, 452 p. Présentation : ill,. Format : 26 cm. ISBN/ISSN/EAN : 978-0-935584-57-8 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Chemical analysis for Antibiotics used in agriculture [texte imprimé] / Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) . - [S.l.] : AOAC international, 1995 . - xii, 452 p. : ill,. ; 26 cm..
ISBN : 978-0-935584-57-8
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Réservation
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Titre : Chemical contaminants and residues in food Type de document : texte imprimé Auteurs : D. SCHRENK, Editeur (scientifique) Editeur : Woodhead Publishing Année de publication : 2012 Importance : xxvi, 577 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-85709-058-4 Langues : Anglais (eng) Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Chemical contaminants and residues in food [texte imprimé] / D. SCHRENK, Editeur (scientifique) . - [S.l.] : Woodhead Publishing, 2012 . - xxvi, 577 p. : ill. ; 25 cm.
ISBN : 978-0-85709-058-4
Langues : Anglais (eng)
Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Réservation
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Titre : Contemporary engineering economics Type de document : texte imprimé Auteurs : PARK, Chan S., Auteur Mention d'édition : 5th ed.. Editeur : Boston : Prentice-Hall Année de publication : 2011 Importance : xxiv, 936 p. Présentation : ill. Format : 25cm. ISBN/ISSN/EAN : 978-0-13-611848-0 Note générale : Includes index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.1 Organisation et finances Mots-clés : Engineering economy. Index. décimale : 658.1 Contemporary engineering economics [texte imprimé] / PARK, Chan S., Auteur . - 5th ed.. . - [S.l.] : Boston : Prentice-Hall, 2011 . - xxiv, 936 p. : ill. ; 25cm..
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Titre : Ecological engineering and ecosystem restoration Type de document : texte imprimé Auteurs : MITSCH William J., Auteur; JORGENSEN Sven Erik, Auteur Editeur : New York : John Wiley & sons Année de publication : 2003 Importance : ix,411p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-471-33264-0 Note générale : Includes bibliographical references (p.367-396) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Restoration ecology Ecological engineering. Index. décimale : 628 Ecological engineering and ecosystem restoration [texte imprimé] / MITSCH William J., Auteur; JORGENSEN Sven Erik, Auteur . - New York : John Wiley & sons, 2003 . - ix,411p. : ill. ; 24cm..
ISBN : 978-0-471-33264-0
Includes bibliographical references (p.367-396) and index.
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Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Restoration ecology Ecological engineering. Index. décimale : 628 Exemplaires
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Titre : Ecological engineering design : restoring and conserving ecosystem services Type de document : texte imprimé Auteurs : Marty D. MATLOCK, Auteur; Robert A. MORGAN, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2011 Importance : 339p Présentation : ill Format : 24cm ISBN/ISSN/EAN : 978-0-470-34514-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Ecological engineering design,.. Index. décimale : 628 Ecological engineering design : restoring and conserving ecosystem services [texte imprimé] / Marty D. MATLOCK, Auteur; Robert A. MORGAN, Auteur . - Canada : John Wiley & Sons, Inc., 2011 . - 339p : ill ; 24cm.
ISBN : 978-0-470-34514-6
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Titre : Ecological engineering : principles and practice Type de document : texte imprimé Auteurs : KANGAS Patrick C., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2004 Importance : 452 p Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-566-70599-8 Note générale : Includes bibliographical references (p. 341-436) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Ecological engineering. Index. décimale : 628 Ecological engineering [texte imprimé] : principles and practice / KANGAS Patrick C., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2004 . - 452 p : ill. ; 24cm..
ISBN : 978-1-566-70599-8
Includes bibliographical references (p. 341-436) and index.
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Titre : Ecology and management of food-industry pests Type de document : texte imprimé Auteurs : GORHAM,J. R.,, Auteur Editeur : Association of Official Analytical Chemists, Année de publication : 1991 Importance : x, 595 p. : ill., maps Format : 29cm,. ISBN/ISSN/EAN : 978-0-935584-45-5 Note générale : Includes bibliographical references and indexes. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Ecology and management of food-industry pests [texte imprimé] / GORHAM,J. R.,, Auteur . - [S.l.] : Association of Official Analytical Chemists,, 1991 . - x, 595 p. : ill., maps ; 29cm,..
ISBN : 978-0-935584-45-5
Includes bibliographical references and indexes.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Réservation
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Titre : Electric Power system applications of optimization Type de document : texte imprimé Auteurs : James A. MOMOH, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2005 Importance : XIV, 478 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-8247-9105-6 Langues : Anglais (eng) Mots-clés : Power engineering Index. décimale : 621.319 Electric Power system applications of optimization [texte imprimé] / James A. MOMOH, Auteur . - USA : CRC Press,Taylor & Francis Group, 2005 . - XIV, 478 p. : ill. ; 23 cm.
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Titre : Electrical safety handbook Type de document : texte imprimé Auteurs : John CADICK, Auteur Mention d'édition : 4th ed. Editeur : New York : McGraw-Hill Année de publication : 2012 Importance : 1 v. (various pagings) Présentation : ill. Format : 23.5 cm ISBN/ISSN/EAN : 978-0-07-174513-0 Note générale : Includes index. Previous edition published as : Electrical safety handbook / John Cadick, Mary Capelli-Schellpfeffer, Dennis K. Neitzel. Langues : Anglais (eng) Mots-clés : Electrical engineering-Safety measures Electricity-Safety measures Index. décimale : 621.319 Résumé : Includes index. Previous edition published as : Electrical safety handbook / John Cadick, Mary Capelli-Schellpfeffer, Dennis K. Neitzel. Electrical safety handbook [texte imprimé] / John CADICK, Auteur . - 4th ed. . - New York : McGraw-Hill, 2012 . - 1 v. (various pagings) : ill. ; 23.5 cm.
ISBN : 978-0-07-174513-0
Includes index. Previous edition published as : Electrical safety handbook / John Cadick, Mary Capelli-Schellpfeffer, Dennis K. Neitzel.
Langues : Anglais (eng)
Mots-clés : Electrical engineering-Safety measures Electricity-Safety measures Index. décimale : 621.319 Résumé : Includes index. Previous edition published as : Electrical safety handbook / John Cadick, Mary Capelli-Schellpfeffer, Dennis K. Neitzel. Réservation
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Titre : Engineering mathematics Type de document : texte imprimé Auteurs : STROUD, K. A, Auteur; BOOTH, Dexter J, Auteur Editeur : New York : Industrial Press Année de publication : 2013 Importance : 1155p. Présentation : ill. Format : 28cm. ISBN/ISSN/EAN : 978-0-8311-3470-9 Note générale : Includes index Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:510.2 Mathématiques Mots-clés : Engineering mathematics- programmed instruction Index. décimale : 510.2 Engineering mathematics [texte imprimé] / STROUD, K. A, Auteur; BOOTH, Dexter J, Auteur . - New York : Industrial Press, 2013 . - 1155p. : ill. ; 28cm..
ISBN : 978-0-8311-3470-9
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Titre : Food chemistry Type de document : texte imprimé Auteurs : Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur Mention d'édition : 4th.ed. Année de publication : 2009 Importance : xliv,1070p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-3-540-69935-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] / Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur . - 4th.ed. . - 2009 . - xliv,1070p. : ill. ; 24cm..
ISBN : 978-3-540-69935-4
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Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
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Titre : Food chemistry Type de document : texte imprimé Auteurs : Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) Mention d'édition : 4th Edition Editeur : Boca Raton : CRC Press Année de publication : 2008 Importance : 1144p Format : 26cm ISBN/ISSN/EAN : 978-0-84939-272-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Food chemistry [texte imprimé] / Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) . - 4th Edition . - Boca Raton : CRC Press, 2008 . - 1144p ; 26cm.
ISBN : 978-0-84939-272-6
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Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Exemplaires
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Titre : Food chemistry : Vol.2 Type de document : texte imprimé Auteurs : Fennema Owen R.(edited), Auteur Mention d'édition : 2nd éd. Editeur : Marcel Dekker,Inc. Importance : 991 p. Présentation : ill. Format : 28 cm Note générale : Includes and index Langues : Anglais (eng) Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] : Vol.2 / Fennema Owen R.(edited), Auteur . - 2nd éd. . - New York : Marcel Dekker,Inc., [s.d.] . - 991 p. : ill. ; 28 cm.
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Mots-clés : Food chemistry Index. décimale : 664.07 Réservation
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Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
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Titre : Food safety management programs : applications, best practices, and compliance Type de document : texte imprimé Auteurs : NEWSLOW, Debby L, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 363p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-439-82679-9 Note générale : Includes bibliographical references and index Langues : Français (fre) Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Food safety management programs [texte imprimé] : applications, best practices, and compliance / NEWSLOW, Debby L, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 363p. : ill. ; 24cm..
ISBN : 978-1-439-82679-9
Includes bibliographical references and index
Langues : Français (fre)
Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Exemplaires
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Titre : Fundamentals of environmental engineering Type de document : texte imprimé Auteurs : James R. MIHELCIC, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 1999 Importance : xi, 335 p. Présentation : ill. Format : 23.5 cm ISBN/ISSN/EAN : 978-0-471-24313-7 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Ecological engineering Environmental sciences Index. décimale : 628 Fundamentals of environmental engineering [texte imprimé] / James R. MIHELCIC, Auteur . - Canada : John Wiley & Sons, Inc., 1999 . - xi, 335 p. : ill. ; 23.5 cm.
ISBN : 978-0-471-24313-7
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):628 Technique sanitaire et municipale. Génie urban Mots-clés : Ecological engineering Environmental sciences Index. décimale : 628 Réservation
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Titre : Fundamentals of geotechnical engineering Type de document : texte imprimé Auteurs : Braja M. DAS, Auteur Editeur : Pacific Grove, CA : Brooks/Cole Année de publication : 2000 Importance : xiv, 593 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-534-37114-2 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Foundations.
Soil mechanics.
Geotechnical engineering.Index. décimale : 624.1 Résumé :
ISBN : 978-0-534-37114-2
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Foundations.
Soil mechanics.
Geotechnical engineering.Index. décimale : 624.1 Résumé : Réservation
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Titre : Fundamentals of geotechnical engineering Type de document : texte imprimé Auteurs : Braja M. DAS, Auteur; SIVAKUGAN Nagaratnam, Auteur Mention d'édition : 5th ed. Editeur : Cengage Learning Année de publication : 2017 Importance : xx,772p. Présentation : ill. Format : 23cm. ISBN/ISSN/EAN : 978-1-305-63862-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Geotechnical engineering Soil deposits Index. décimale : 624.1 Note de contenu : Answers to selescted problems Fundamentals of geotechnical engineering [texte imprimé] / Braja M. DAS, Auteur; SIVAKUGAN Nagaratnam, Auteur . - 5th ed. . - [S.l.] : Cengage Learning, 2017 . - xx,772p. : ill. ; 23cm..
ISBN : 978-1-305-63862-4
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):624 Génie civil:624.1 Technique de la construction Mots-clés : Geotechnical engineering Soil deposits Index. décimale : 624.1 Note de contenu : Answers to selescted problems Exemplaires
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Titre : Handbook of food preservation Type de document : texte imprimé Mention d'édition : 2nd ed. Editeur : Boca Raton : CRC Press Année de publication : cop. 2007 Collection : Food science and technology num. 167 Importance : 1 vol (XVII-1068 p.) Présentation : ill. Format : 27 cm ISBN/ISSN/EAN : 978-1-574-44606-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Handbook of food preservation [texte imprimé] . - 2nd ed. . - CRC Press, cop. 2007 . - 1 vol (XVII-1068 p.) : ill. ; 27 cm. - (Food science and technology; 167) .
ISBN : 978-1-574-44606-7
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Titre : Handbook of food products manufacturing : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVI, 1131 S. Présentation : Ill., graph. Darst. Format : 26 cm ISBN/ISSN/EAN : 978-0-470-12524-3 Note générale : Includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Handbook of food products manufacturing [texte imprimé] : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVI, 1131 S. : Ill., graph. Darst. ; 26 cm.
ISBN : 978-0-470-12524-3
Includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Exemplaires
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Titre : Handbook of food products manufacturing : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVIII, 1221 S. Présentation : ill. Format : 26 cm. ISBN/ISSN/EAN : 978-0-470-12525-0 Note générale : includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Handbook of food products manufacturing [texte imprimé] : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVIII, 1221 S. : ill. ; 26 cm..
ISBN : 978-0-470-12525-0
includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Exemplaires
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Titre : Industrial uses of biomass energy : the example of Brazil Type de document : texte imprimé Editeur : London : Taylor and Francis Année de publication : 2000 Importance : xxv, 277 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-7484-0884-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:333 Economics of land and energy:333.95 Biological resources Mots-clés : Biomass energy--Brazil--Industrial applications. Index. décimale : 333.95 Industrial uses of biomass energy [texte imprimé] : the example of Brazil . - London : Taylor and Francis, 2000 . - xxv, 277 p. : ill. ; 26cm..
ISBN : 978-0-7484-0884-9
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:333 Economics of land and energy:333.95 Biological resources Mots-clés : Biomass energy--Brazil--Industrial applications. Index. décimale : 333.95 Exemplaires
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Titre : Interpreting engineering drawings Type de document : texte imprimé Auteurs : Jensen C., Auteur; R. Hines, Auteur Editeur : Albany, N.Y. : Delmar Publishers Année de publication : 1984 Importance : xii, 350 p. : ill. Format : 27cm. ISBN/ISSN/EAN : 978-0-8273-1936-3 Note générale : Includes index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):604 Dessin industriel, technique des substances dangereuses:604.2 Dessin industriel Mots-clés : Engineering drawings. Index. décimale : 604.2 Interpreting engineering drawings [texte imprimé] / Jensen C., Auteur; R. Hines, Auteur . - Albany, N.Y. : Delmar Publishers, 1984 . - xii, 350 p. : ill. ; 27cm..
ISBN : 978-0-8273-1936-3
Includes index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):604 Dessin industriel, technique des substances dangereuses:604.2 Dessin industriel Mots-clés : Engineering drawings. Index. décimale : 604.2 Exemplaires
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Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxiii, 697 pages Présentation : ill. Format : 27cm ISBN/ISSN/EAN : 978-1-439-80918-1 Note générale : Includes bibliographical references (pages 671-685) and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Introduction to food process engineering [texte imprimé] / IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxiii, 697 pages : ill. ; 27cm.
ISBN : 978-1-439-80918-1
Includes bibliographical references (pages 671-685) and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Exemplaires
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Titre : Introduction to the physical chemistry of foods Type de document : texte imprimé Auteurs : Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur Editeur : Boca Raton : CRC Press/Balkema Année de publication : 2013 Importance : 201p Format : 24cm ISBN/ISSN/EAN : 978-1-466-51175-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Introduction to the physical chemistry of foods [texte imprimé] / Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur . - Boca Raton : CRC Press/Balkema, 2013 . - 201p ; 24cm.
ISBN : 978-1-466-51175-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Exemplaires
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Titre : Introductory mining engineering Type de document : texte imprimé Auteurs : Howard L. Hartman, Auteur; Jan M. Mutmansky, Auteur Mention d'édition : 2nd ed. Editeur : John Wiley & Sons, Inc. Année de publication : 2002 Importance : xii, 638 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-471-34851-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations Mots-clés : Mining engineering Index. décimale : 622 Résumé :
ISBN : 978-0-471-34851-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations Mots-clés : Mining engineering Index. décimale : 622 Résumé : Réservation
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