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Affiner la recherchePredictive Microbiology in foods / Fernando PÉREZ-RODRÍGUEZ
Titre : Predictive Microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO Editeur : New York : Springer Année de publication : 1984 Importance : 128 p. Présentation : graph. Format : 24 cm Accompagnement : fig. h.t. : 7 f. dépl. ISBN/ISSN/EAN : 978-1-461-45519-6 Prix : 90 F Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive Microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO . - New York : Springer, 1984 . - 128 p. : graph. ; 24 cm + fig. h.t. : 7 f. dépl..
ISBN : 978-1-461-45519-6 : 90 F
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
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Titre : Predictive microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : vi, 128 p. ill. (some col.) Format : 24cm. ISBN/ISSN/EAN : 978-1-461-45519-6 Note générale : Includes bibliographical references (p. 107-125) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur . - [S.l.] : New York : Springer, 2013 . - vi, 128 p. ill. (some col.) ; 24cm..
ISBN : 978-1-461-45519-6
Includes bibliographical references (p. 107-125) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
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Titre : An introduction to ecological modelling : putting practice into theory Type de document : texte imprimé Auteurs : GILLMAN MIchael, Auteur; HAILS Rosemary, Auteur Editeur : Oxford : Blackwell science Importance : ix, 202 p. Présentation : ill.,maps Format : 24cm. ISBN/ISSN/EAN : 978-0-632-03634-9 Note générale : Includes bibliographical references (p. 191-197) and index. Langues : Anglais (eng) Mots-clés : Ecology--Mathematical models Population biology--Mathematical models. Index. décimale : 574.5 An introduction to ecological modelling [texte imprimé] : putting practice into theory / GILLMAN MIchael, Auteur; HAILS Rosemary, Auteur . - Oxford : Blackwell science, [s.d.] . - ix, 202 p. : ill.,maps ; 24cm..
ISBN : 978-0-632-03634-9
Includes bibliographical references (p. 191-197) and index.
Langues : Anglais (eng)
Mots-clés : Ecology--Mathematical models Population biology--Mathematical models. Index. décimale : 574.5 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116103 574.5 GIL Livre Library New book Exclu du prêt
Titre : An introduction to mathematical modeling Type de document : texte imprimé Auteurs : Edward A. BENDER, Auteur Editeur : Mineola, N.Y. : Dover Publications Année de publication : 2000 Importance : x, 256 p Présentation : ill ISBN/ISSN/EAN : 978-0-486-41180-4 Note générale : Originally published: New York : Wiley, c1978.
Includes bibliographical references and index.
Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : Mathematical models. Index. décimale : 511.8 An introduction to mathematical modeling [texte imprimé] / Edward A. BENDER, Auteur . - [S.l.] : Mineola, N.Y. : Dover Publications, 2000 . - x, 256 p : ill.
ISBN : 978-0-486-41180-4
Originally published: New York : Wiley, c1978.
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : Mathematical models. Index. décimale : 511.8 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115213 511.8 BEN Livre Library Repository Exclu du prêt
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 : Mathematical modeling Type de document : texte imprimé Auteurs : MEERSCHAERT, Mark M, Auteur Mention d'édition : 4th.ed. Editeur : Amsterdam ; Boston : Elsevier/Butterworth-Heinemann Année de publication : 2013 Importance : xii, 365 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-12-386912-8 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : Mathematical models. Index. décimale : 511.8 Mathematical modeling [texte imprimé] / MEERSCHAERT, Mark M, Auteur . - 4th.ed. . - [S.l.] : Amsterdam ; Boston : Elsevier/Butterworth-Heinemann, 2013 . - xii, 365 p. : ill. ; 24cm..
ISBN : 978-0-12-386912-8
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : Mathematical models. Index. décimale : 511.8 Réservation
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Titre : Performance automotive engine math Type de document : texte imprimé Auteurs : Baechtel, John., Auteur Editeur : North Branch, MN : CarTech Année de publication : 2011 Importance : 160 p Présentation : col. ill. Format : 29cm. ISBN/ISSN/EAN : 978-1-934709-47-4 Langues : Anglais (eng) Mots-clés : Automobiles--Motors--Mathematics.
Automobiles--Motors--Mathematical models.Index. décimale : 629.25 Performance automotive engine math [texte imprimé] / Baechtel, John., Auteur . - [S.l.] : North Branch, MN : CarTech, 2011 . - 160 p : col. ill. ; 29cm..
ISBN : 978-1-934709-47-4
Langues : Anglais (eng)
Mots-clés : Automobiles--Motors--Mathematics.
Automobiles--Motors--Mathematical models.Index. décimale : 629.25 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 115250 629.25 BAE Livre Library Repository Exclu du prêt
Titre : Statistics for engineers and scientists Type de document : texte imprimé Auteurs : William NAVIDI, Auteur Editeur : New York : McGraw-Hill Année de publication : 2011 Importance : xviii, 908 p. : ill. (some col. Format : 24cm. ISBN/ISSN/EAN : 978-0-07-337633-2 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Mathematical statistics--Simulation methods.
Bootstrap (Statistics)
Linear models (Statistics)
Engineering--Statistical methods.
Science--Statistical methods.Index. décimale : 519.5 Statistics for engineers and scientists [texte imprimé] / William NAVIDI, Auteur . - New York : McGraw-Hill, 2011 . - xviii, 908 p. : ill. (some col. ; 24cm..
ISBN : 978-0-07-337633-2
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Mathematical statistics--Simulation methods.
Bootstrap (Statistics)
Linear models (Statistics)
Engineering--Statistical methods.
Science--Statistical methods.Index. décimale : 519.5 Réservation
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur . - 2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm.
ISBN : 978-1-439-84904-0
ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
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Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm..
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
Where to RequestRequest this Item
CALL NUMBER
TP371.44 .H358 2012b
Copy 2
Request in
Jefferson or Adams Building Reading Rooms
Status
Not Charged
CALL NUMBER
TP371.44 .H358 2012b
Copy 1
Request in
Reference - Science Reading Room (Adams, 5th Floor)
Status
Not Charged
Top
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Titre : Acetic acid bacteria : fundamentals and food applications Type de document : texte imprimé Auteurs : Ilkin Yucel Sengun, Auteur Editeur : New York : CRC Press Année de publication : 2017 Importance : 346 Pages Présentation : ill,... Format : 27cm ISBN/ISSN/EAN : 978-1-498-76369-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Acetic acid bacteria : fundamentals and food applications',' Index. décimale : 579.33 Acetic acid bacteria : fundamentals and food applications [texte imprimé] / Ilkin Yucel Sengun, Auteur . - New York : CRC Press, 2017 . - 346 Pages : ill,... ; 27cm.
ISBN : 978-1-498-76369-1
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Acetic acid bacteria : fundamentals and food applications',' Index. décimale : 579.33 Exemplaires
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Titre : Advanced mathematics for engineers and scientists : 950 fully solved problems Type de document : texte imprimé Auteurs : Murry R. Spiegel, Auteur Editeur : New York : McGraw-Hill Année de publication : 1971 Importance : 407p. Présentation : ill. Format : 27cm. ISBN/ISSN/EAN : 978-0-07-163540-0 Note générale : Includes and index Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis. Index. décimale : 515 Advanced mathematics for engineers and scientists [texte imprimé] : 950 fully solved problems / Murry R. Spiegel, Auteur . - New York : McGraw-Hill, 1971 . - 407p. : ill. ; 27cm..
ISBN : 978-0-07-163540-0
Includes and index
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis. Index. décimale : 515 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 : All of statistics : a concise course in statistical inference Type de document : texte imprimé Auteurs : Wasserman, LARRY, Auteur Editeur : New York : Springer Année de publication : 2004 Importance : xix, 442 p. Présentation : ill. Format : 25cm. ISBN/ISSN/EAN : 978-0-387-40272-7 Note générale : Includes bibliographical references (p. [423]-430) and index. Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Mathematical statistics Index. décimale : 519.5 All of statistics [texte imprimé] : a concise course in statistical inference / Wasserman, LARRY, Auteur . - [S.l.] : New York : Springer, 2004 . - xix, 442 p. : ill. ; 25cm..
ISBN : 978-0-387-40272-7
Includes bibliographical references (p. [423]-430) and index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Mathematical statistics Index. décimale : 519.5 Réservation
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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 : 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 : 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 problèmes 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 problèmes 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 : 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 : A first course in mathematical modeling Type de document : texte imprimé Auteurs : GIORDANO, Frank R., Auteur; FOX, William P., Auteur; HORTON, Steven B., Auteur Mention d'édition : 5th ed.. Editeur : Australia : Brooks/Cole,Cengage Learning Année de publication : 2014 Importance : 676p. Présentation : illustrations Format : 24cm. ISBN/ISSN/EAN : 978-1-285-05090-4 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : A first course in mathematical modeling Index. décimale : 511.8 Résumé : Offering a solid introduction to the entire modeling process, A FIRST COURSE IN MATHEMATICAL MODELING, 5th Edition delivers an excellent balance of theory and practice, and gives you relevant, hands-on experience developing and sharpening your modeling skills. Throughout, the book emphasizes key facets of modeling, including creative and empirical model construction, model analysis, and model research, and provides myriad opportunities for practice. The authors apply a proven six-step problem-solving process to enhance your problem-solving capabilities -- whatever your level. In addition, rather than simply emphasizing the calculation step, the authors first help you learn how to identify problems, construct or select models, and figure out what data needs to be collected. By involving you in the mathematical process as early as possible -- beginning with short projects -- this text facilitates your progressive development and confidence in mathematics and modeling. --From publisher's description A first course in mathematical modeling [texte imprimé] / GIORDANO, Frank R., Auteur; FOX, William P., Auteur; HORTON, Steven B., Auteur . - 5th ed.. . - Australia : Brooks/Cole,Cengage Learning, 2014 . - 676p. : illustrations ; 24cm..
ISBN : 978-1-285-05090-4
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:511 Principes généraux:511.8 Modèles mathématiques Mots-clés : A first course in mathematical modeling Index. décimale : 511.8 Résumé : Offering a solid introduction to the entire modeling process, A FIRST COURSE IN MATHEMATICAL MODELING, 5th Edition delivers an excellent balance of theory and practice, and gives you relevant, hands-on experience developing and sharpening your modeling skills. Throughout, the book emphasizes key facets of modeling, including creative and empirical model construction, model analysis, and model research, and provides myriad opportunities for practice. The authors apply a proven six-step problem-solving process to enhance your problem-solving capabilities -- whatever your level. In addition, rather than simply emphasizing the calculation step, the authors first help you learn how to identify problems, construct or select models, and figure out what data needs to be collected. By involving you in the mathematical process as early as possible -- beginning with short projects -- this text facilitates your progressive development and confidence in mathematics and modeling. --From publisher's description Réservation
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Titre : Food Biotechnology Type de document : texte imprimé Auteurs : S. C. Bhatia, Auteur Editeur : Woodhead Publishing Année de publication : 2016 Importance : 411 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-93-85059-18-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Food Biotechnology [texte imprimé] / S. C. Bhatia, Auteur . - [S.l.] : Woodhead Publishing, 2016 . - 411 Page : ill (graph...) ; 24cm.
ISBN : 978-93-85059-18-6
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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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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 Réservation
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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 processing Titre original : principles and applications Type de document : texte imprimé Auteurs : Stephanie Clark (1968), Auteur Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 578 pages Présentation : illustrations ISBN/ISSN/EAN : 978-0-470-67114-6 Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Food processing [texte imprimé] = principles and applications / Stephanie Clark (1968), Auteur . - [S.l.] : Wiley-Blackwell, 2014 . - 578 pages : illustrations.
ISBN : 978-0-470-67114-6
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Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Exemplaires
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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..
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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 : 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 problèmes 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 problèmes 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 : Foundations of mathematical analysis Type de document : texte imprimé Auteurs : Richard Johnsonbaugh, Auteur; W. E. Pfaffenberger, Auteur Editeur : New York : Dover Publications Année de publication : 2002 Importance : 429 Pages Présentation : ill (graph...) Format : 22cm ISBN/ISSN/EAN : 978-0-486-47766-4 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Foundations of mathematical analysis',' Index. décimale : 515 Foundations of mathematical analysis [texte imprimé] / Richard Johnsonbaugh, Auteur; W. E. Pfaffenberger, Auteur . - [S.l.] : New York : Dover Publications, 2002 . - 429 Pages : ill (graph...) ; 22cm.
ISBN : 978-0-486-47766-4
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Foundations of mathematical analysis',' Index. décimale : 515 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 : 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
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Réservation
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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. Réservation
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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 : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
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Titre : Introduction to mathematical statistics Type de document : texte imprimé Auteurs : HOGG, Robert V., Auteur; Allen T. Craig, Auteur; Joeseph McKean, Auteur Mention d'édition : Seventh Edition Editeur : Pearson Education, Inc Année de publication : 2014 Importance : 650 Pages Présentation : ill..(grap,..) Format : 28cm ISBN/ISSN/EAN : 978-1-292-02499-8 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Introduction to mathematical statistics',' Index. décimale : 519.5 Introduction to mathematical statistics [texte imprimé] / HOGG, Robert V., Auteur; Allen T. Craig, Auteur; Joeseph McKean, Auteur . - Seventh Edition . - [S.l.] : Pearson Education, Inc, 2014 . - 650 Pages : ill..(grap,..) ; 28cm.
ISBN : 978-1-292-02499-8
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:519 Probabilités et mathématiques appliquées:519.5 Statistique mathématique Mots-clés : Introduction to mathematical statistics',' Index. décimale : 519.5 Exemplaires
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Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cánovas 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-Cánovas 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 Réservation
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Titre : Laboratory exercises for sensory evaluation Type de document : texte imprimé Auteurs : Harry T. LAWLESS, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : 151p Format : 25.5cm ISBN/ISSN/EAN : 978-1-461-45682-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Laboratory exercises for sensory evaluation [texte imprimé] / Harry T. LAWLESS, Auteur . - New York : Springer, 2013 . - 151p ; 25.5cm.
ISBN : 978-1-461-45682-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Exemplaires
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Titre : Mathematical methods for physics and engineering Type de document : texte imprimé Auteurs : Riley, K. F., Auteur; Hobson M.P., Auteur; Bence S.J., Auteur Editeur : Cambridge, UK ; New York : Cambridge University Press Année de publication : 1936 Importance : xxvii, 1333 p. : ill. Format : 26 cm. ISBN/ISSN/EAN : 978-0-521-86153-3 Note générale : Previous ed.: 2002.
Includes index.
Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis.
Engineering mathematics.
Mathematical physicsIndex. décimale : 515.1 Mathematical methods for physics and engineering [texte imprimé] / Riley, K. F., Auteur; Hobson M.P., Auteur; Bence S.J., Auteur . - [S.l.] : Cambridge, UK ; New York : Cambridge University Press, 1936 . - xxvii, 1333 p. : ill. ; 26 cm..
ISBN : 978-0-521-86153-3
Previous ed.: 2002.
Includes index.
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:515 Analyse Mots-clés : Mathematical analysis.
Engineering mathematics.
Mathematical physicsIndex. décimale : 515.1 Réservation
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Titre : Mathematical methods for physics and engineering : student solutions manual Type de document : texte imprimé Auteurs : Riley, K. F., Auteur; Hobson M.P., Auteur Editeur : Cambridge, UK ; New York : Cambridge University Press Année de publication : 1936 Importance : x.534p. Format : 26cm. ISBN/ISSN/EAN : 978-0-521-16793-2 Note générale : Previous ed.: 2002.
Includes index.
Langues : Anglais (eng) Mots-clés : Mathematical analysis.
Engineering mathematics.
Mathematical physics.
solutionsIndex. décimale : 515.1 Mathematical methods for physics and engineering [texte imprimé] : student solutions manual / Riley, K. F., Auteur; Hobson M.P., Auteur . - [S.l.] : Cambridge, UK ; New York : Cambridge University Press, 1936 . - x.534p. ; 26cm..
ISBN : 978-0-521-16793-2
Previous ed.: 2002.
Includes index.
Langues : Anglais (eng)
Mots-clés : Mathematical analysis.
Engineering mathematics.
Mathematical physics.
solutionsIndex. décimale : 515.1 Réservation
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Titre : Mathematical Modeling With Excel Type de document : texte imprimé Auteurs : William P. Fox Brian Albright, Auteur Mention d'édition : Second Edition Editeur : Taylor & Francis Group,LLC Année de publication : 2020 Importance : x 360 Pages Présentation : illustrator Black and White Format : 17cm x 25cm ISBN/ISSN/EAN : 978-1-03-247512-7 Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 515.8 Mots-clés : Mathematical Modeling With Excel Index. décimale : 515.8 Résumé : The main goal of this text is to present different ways of building and analyzing mathematical models in a format that can be read by students, not just instructors. This is not a text on how to use Excel. Rather, Excel is seen as a tool to further the goal of building and analyzing mathematical models. No prior knowledge or experience with Excel is required to use this text. Mathematical Modeling With Excel [texte imprimé] / William P. Fox Brian Albright, Auteur . - Second Edition . - [S.l.] : Taylor & Francis Group,LLC, 2020 . - x 360 Pages : illustrator Black and White ; 17cm x 25cm.
ISBN : 978-1-03-247512-7
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 515.8 Mots-clés : Mathematical Modeling With Excel Index. décimale : 515.8 Résumé : The main goal of this text is to present different ways of building and analyzing mathematical models in a format that can be read by students, not just instructors. This is not a text on how to use Excel. Rather, Excel is seen as a tool to further the goal of building and analyzing mathematical models. No prior knowledge or experience with Excel is required to use this text. Exemplaires
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Titre : Mathematical physics : a modern introduction to its foundations Type de document : texte imprimé Auteurs : Sadri Hassani, Auteur Mention d'édition : 2nd Edition Editeur : Springer Année de publication : 2013 Importance : 1205 Pages Présentation : ill..(grap,..) Format : 27cm ISBN/ISSN/EAN : 978-3-319-01194-3 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:530 Physique Mots-clés : Mathematical physics : a modern introduction to its foundations Index. décimale : 530.15 Mathematical physics : a modern introduction to its foundations [texte imprimé] / Sadri Hassani, Auteur . - 2nd Edition . - [S.l.] : Springer, 2013 . - 1205 Pages : ill..(grap,..) ; 27cm.
ISBN : 978-3-319-01194-3
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:530 Physique Mots-clés : Mathematical physics : a modern introduction to its foundations Index. décimale : 530.15 Exemplaires
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Titre : Microbiological examination methods of food and water : a laboratory manual Type de document : texte imprimé Auteurs : Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur Mention d'édition : 2nd Edition Editeur : CRC Press,Taylor & Francis Group Année de publication : 2019 Importance : 526 Page Présentation : ill Format : 28cm ISBN/ISSN/EAN : 978-1-13-805711-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiological examination methods of food and water : a laboratory manual Index. décimale : 579.16 Microbiological examination methods of food and water : a laboratory manual [texte imprimé] / Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur . - 2nd Edition . - USA : CRC Press,Taylor & Francis Group, 2019 . - 526 Page : ill ; 28cm.
ISBN : 978-1-13-805711-1
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiological examination methods of food and water : a laboratory manual Index. décimale : 579.16 Exemplaires
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Titre : Microbiology : an introduction / Type de document : texte imprimé Auteurs : Gerard J. Tortora; Christine L. Case; Berdell R. Funke Mention d'édition : 10th ed. Editeur : San Francisco, CA : Pearson Benjamin Cummings Année de publication : 2010 Importance : 1 v. (pagination multiple) Présentation : ill. en coul Format : 28.5 cm ISBN/ISSN/EAN : 978-0-321-55007-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé :
ISBN : 978-0-321-55007-1
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé : Réservation
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Titre : Microbiology and technology of fermented foods Type de document : texte imprimé Auteurs : HUTKINS, Robert W. (Robert Wayne), Auteur Mention d'édition : 1st ed. Editeur : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub Année de publication : 2006 Importance : xi, 473 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-8138-0018-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Microbiology and technology of fermented foods [texte imprimé] / HUTKINS, Robert W. (Robert Wayne), Auteur . - 1st ed. . - [S.l.] : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub, 2006 . - xi, 473 p. : ill. ; 26cm..
ISBN : 978-0-8138-0018-9
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Exemplaires
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Titre : Microbiology : principles and explorations ; international student version Type de document : texte imprimé Auteurs : Jacquelyn G. Black, Auteur Mention d'édition : 7th edition Editeur : Hoboken, NJ : J. Wiley & Sons Année de publication : cop. 2008 Importance : 1 vol. (pagination multiple) Présentation : ill. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-10748-5 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Microbiology Index. décimale : 616.9 Microbiology [texte imprimé] : principles and explorations ; international student version / Jacquelyn G. Black, Auteur . - 7th edition . - Hoboken, NJ : J. Wiley & Sons, cop. 2008 . - 1 vol. (pagination multiple) : ill. ; 28 cm.
ISBN : 978-0-470-10748-5
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Microbiology Index. décimale : 616.9 Exemplaires
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Titre : Nanotechnology applications in food : flavor, stability, nutrition and safety Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) Editeur : Elsevier Ltd. Année de publication : 2017 Importance : 396 Pages Présentation : ill Format : 29cm ISBN/ISSN/EAN : 978-0-12-811942-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Nanotechnology applications in food : flavor, stability, nutrition and safety [texte imprimé] / Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) . - [S.l.] : Elsevier Ltd., 2017 . - 396 Pages : ill ; 29cm.
ISBN : 978-0-12-811942-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Exemplaires
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Titre : Oil extraction and analysis : critical issues and comparative studies Type de document : texte imprimé Auteurs : Luthria D.L., Auteur Editeur : AOCS Press Année de publication : 2004 Importance : vi, 282 p. : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-89399-778-3 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Oil extraction and analysis [texte imprimé] : critical issues and comparative studies / Luthria D.L., Auteur . - Champaigne, Ill : AOCS Press, 2004 . - vi, 282 p. : ill. ; 24cm..
ISBN : 978-1-89399-778-3
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Réservation
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Titre : Principles of food analysis for filth, decomposition, and foreign matter Type de document : texte imprimé Editeur : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration Année de publication : 1995 Importance : viii, 286 p. : ill. Format : 26cm. Note générale : Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng) Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Principles of food analysis for filth, decomposition, and foreign matter [texte imprimé] . - Washington : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration, 1995 . - viii, 286 p. : ill. ; 26cm..
Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng)
Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Exemplaires
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