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69 résultat(s) recherche sur le mot-clé 'Food--Research--Statistical methods.'
Affiner la rechercheStatistical methods for food science / John A. BOWER
Titre : Statistical methods for food science : introductory procedures for the food practitioner Type de document : texte imprimé Auteurs : John A. BOWER, Auteur Mention d'édition : 2nd éd... Editeur : Wiley-Blackwell Importance : vii, 318 pages Format : 25 cm ISBN/ISSN/EAN : 978-1-11-854164-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Research--Statistical methods. Index. décimale : 664 Statistical methods for food science [texte imprimé] : introductory procedures for the food practitioner / John A. BOWER, Auteur . - 2nd éd... . - [S.l.] : Wiley-Blackwell, [s.d.] . - vii, 318 pages ; 25 cm.
ISBN : 978-1-11-854164-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Research--Statistical methods. Index. décimale : 664 Réservation
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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 : Applied statistics for engineers and physical scientists Type de document : texte imprimé Auteurs : LEDOLTER, Johannes., Auteur; HOGG, Robert V., Auteur Mention d'édition : 3rd ed. Année de publication : 2010. Importance : xv, 591 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-0-13-601798-1 Note générale : Order of authors reversed on 2nd ed.
Includes bibliographical references (p. 540-545) and index.
Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a Mots-clés : Engineering--Statistical methods. Index. décimale : 620 Applied statistics for engineers and physical scientists [texte imprimé] / LEDOLTER, Johannes., Auteur; HOGG, Robert V., Auteur . - 3rd ed. . - 2010. . - xv, 591 p. : ill. ; 24cm..
ISBN : 978-0-13-601798-1
Order of authors reversed on 2nd ed.
Includes bibliographical references (p. 540-545) and index.
Langues : Anglais (eng)
Catégories : 620 Art de l'ingénieurs et activités connexes a Mots-clés : Engineering--Statistical methods. Index. décimale : 620 Réservation
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Titre : Contributions to the Science of Text and Language : Word Length Stadies and Related Issues Type de document : texte imprimé Auteurs : Grzybek Peter, Auteur Editeur : Springer Année de publication : 2007 Importance : 352p.xii Format : 24cm. ISBN/ISSN/EAN : 978-1-402-04069-6 Note générale : International conference proceedings.
Includes bibliographical references and indexes.
Langues : Anglais (eng) Mots-clés : Language and languages --Word frequency --Congresses.
Computational linguistics --Congresses.
Linguistics --Statistical methods --Congresses.
Linguistic analysis (Linguistics) --Congresses.
Grammar, Comparative and general --Morphology --Congresses.Index. décimale : 415.9 Contributions to the Science of Text and Language [texte imprimé] : Word Length Stadies and Related Issues / Grzybek Peter, Auteur . - [S.l.] : Springer, 2007 . - 352p.xii ; 24cm..
ISBN : 978-1-402-04069-6
International conference proceedings.
Includes bibliographical references and indexes.
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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 : Introduction to statistical quality control Type de document : texte imprimé Auteurs : MONTGOMERY, Douglas C, Auteur Mention d'édition : 7th.ed. Editeur : Hoboken, N.J. : J. Wiley Année de publication : 2013 Importance : xiv, 754 p. Présentation : ill. Format : 27cm. ISBN/ISSN/EAN : 978-1-11-814681-1 Note générale : Includes bibliographical references (p. 723-737) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.5 Gestion de la production Mots-clés : Quality control--Statistical methods.
Process control--Statistical methods.Index. décimale : 658.5 Introduction to statistical quality control [texte imprimé] / MONTGOMERY, Douglas C, Auteur . - 7th.ed. . - Hoboken, N.J. : J. Wiley, 2013 . - xiv, 754 p. : ill. ; 27cm..
ISBN : 978-1-11-814681-1
Includes bibliographical references (p. 723-737) and index.
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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.
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Titre : Progress infood preservation Type de document : texte imprimé Auteurs : Rajeev BHAT, Editeur (scientifique); Abd Karim ALIAS, Editeur (scientifique); Gopinadhan PALIYATH, Editeur (scientifique) Editeur : Wiley-Blackwell Année de publication : 2012 Importance : XXV, 630 p. Présentation : ill. Format : 25.5 cm ISBN/ISSN/EAN : 978-0-470-65585-6 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Food--Preservation--Research. Index. décimale : 664.028 Progress infood preservation [texte imprimé] / Rajeev BHAT, Editeur (scientifique); Abd Karim ALIAS, Editeur (scientifique); Gopinadhan PALIYATH, Editeur (scientifique) . - [S.l.] : Wiley-Blackwell, 2012 . - XXV, 630 p. : ill. ; 25.5 cm.
ISBN : 978-0-470-65585-6
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food--Preservation--Research. Index. décimale : 664.028 Réservation
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Titre : Research design and methods: a process approach Type de document : texte imprimé Auteurs : Kenneth S. Bordens, Auteur; Bruce B. Abbott, Auteur Mention d'édition : Eighth Edition Editeur : McGraw-Hill Companies, Inc., Année de publication : 2008 Importance : 544 Page Présentation : ill Format : 30cm ISBN/ISSN/EAN : 978-0-07-353202-8 Langues : Anglais (eng) Catégories : 100 Philosophie, Parapsychologie et occulltisme, psychologie:150 Psychologie Mots-clés : Research design and methods: a process approach Index. décimale : 150.72 Research design and methods: a process approach [texte imprimé] / Kenneth S. Bordens, Auteur; Bruce B. Abbott, Auteur . - Eighth Edition . - [S.l.] : McGraw-Hill Companies, Inc.,, 2008 . - 544 Page : ill ; 30cm.
ISBN : 978-0-07-353202-8
Langues : Anglais (eng)
Catégories : 100 Philosophie, Parapsychologie et occulltisme, psychologie:150 Psychologie Mots-clés : Research design and methods: a process approach Index. décimale : 150.72 Réservation
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Titre : Sensory and consumer research in food product design and development Type de document : texte imprimé Auteurs : Howard R. MOSKOWITZ, Auteur; Jacqueline H. BECKLEY, Auteur; Anna V. A. RESURRECCION, Auteur Editeur : Wiley-Blackwell Année de publication : 2012 Importance : xv,.424p Présentation : ill Format : 25cm ISBN/ISSN/EAN : 978-0-8138-1366-0 Langues : Anglais (eng) Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Sensory,consumer research,food ,.. Index. décimale : 664.07 Sensory and consumer research in food product design and development [texte imprimé] / Howard R. MOSKOWITZ, Auteur; Jacqueline H. BECKLEY, Auteur; Anna V. A. RESURRECCION, Auteur . - [S.l.] : Wiley-Blackwell, 2012 . - xv,.424p : ill ; 25cm.
ISBN : 978-0-8138-1366-0
Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Sensory,consumer research,food ,.. Index. décimale : 664.07 Exemplaires
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Titre : Statistical and econometric methods for transportation data analysis Type de document : texte imprimé Auteurs : Simon Washington, Auteur; Fred L. Mannering, Auteur; Matthew G. Karlaftis, Auteur; Panagiotis Ch. Anastasopoulos, Auteur Mention d'édition : Third Edition Editeur : New York : CRC Press Année de publication : 2020 Importance : 477 Pages Présentation : ill (some...) Format : 27cm ISBN/ISSN/EAN : 978-0-367-19902-9 Langues : Anglais (eng) Catégories : 300 Sciences sociales:388 Transports au sol. Transports routiers Mots-clés : Statistical and econometric methods for transportation data analysis Index. décimale : 388.015195 Statistical and econometric methods for transportation data analysis [texte imprimé] / Simon Washington, Auteur; Fred L. Mannering, Auteur; Matthew G. Karlaftis, Auteur; Panagiotis Ch. Anastasopoulos, Auteur . - Third Edition . - New York : CRC Press, 2020 . - 477 Pages : ill (some...) ; 27cm.
ISBN : 978-0-367-19902-9
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:388 Transports au sol. Transports routiers Mots-clés : Statistical and econometric methods for transportation data analysis Index. décimale : 388.015195 Exemplaires
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Titre : Statistical and econometric methods for transportation data analysis Type de document : texte imprimé Auteurs : Simon Washington, Auteur; Fred L. Mannering, Auteur; Matthew G. Karlaftis, Auteur; Panagiotis Ch. Anastasopoulos, Auteur Mention d'édition : Second Edition Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2011 Importance : 526 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-420-08285-2 Langues : Anglais (eng) Catégories : 300 Sciences sociales:388 Transports au sol. Transports routiers Mots-clés : Statistical and econometric methods for transportation data analysis Index. décimale : 388.015195 Statistical and econometric methods for transportation data analysis [texte imprimé] / Simon Washington, Auteur; Fred L. Mannering, Auteur; Matthew G. Karlaftis, Auteur; Panagiotis Ch. Anastasopoulos, Auteur . - Second Edition . - Boca Raton : CRC Press/Taylor & Francis, 2011 . - 526 Page : ill (graph...) ; 25cm.
ISBN : 978-1-420-08285-2
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:388 Transports au sol. Transports routiers Mots-clés : Statistical and econometric methods for transportation data analysis Index. décimale : 388.015195 Exemplaires
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Titre : Statistical evaluations in exploration for mineral deposits Type de document : texte imprimé Auteurs : Friedrich-Wilhelm Wellmer, Auteur Editeur : Springer Année de publication : 1998 Importance : xxi, 379 p. : ill. Présentation : ill,. Format : 24 cm ISBN/ISSN/EAN : 978-3-642-64325-5 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Prospecting--Statistical methods Index. décimale : 622.1 Statistical evaluations in exploration for mineral deposits [texte imprimé] / Friedrich-Wilhelm Wellmer, Auteur . - [S.l.] : Springer, 1998 . - xxi, 379 p. : ill. : ill,. ; 24 cm.
ISBN : 978-3-642-64325-5
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Prospecting--Statistical methods Index. décimale : 622.1 Réservation
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Titre : Statistical of the association of official analytical chemists Type de document : texte imprimé Auteurs : Youden W.J., Auteur; Steiner E.H., Auteur Année de publication : 1975 Importance : 88p. Format : 25cm. ISBN/ISSN/EAN : 978-0-935584-15-8 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:543 Chimie analytique Mots-clés : Chemistry, analytic- Statistical methods mathematical statistics Index. décimale : 543 Note de contenu : Youden,W.T. Statistical techniques for collaborative tests.
Steiner, E.H. Planning and analysis of results of collaborative test.Statistical of the association of official analytical chemists [texte imprimé] / Youden W.J., Auteur; Steiner E.H., Auteur . - 1975 . - 88p. ; 25cm..
ISBN : 978-0-935584-15-8
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:543 Chimie analytique Mots-clés : Chemistry, analytic- Statistical methods mathematical statistics Index. décimale : 543 Note de contenu : Youden,W.T. Statistical techniques for collaborative tests.
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Titre : Statistics and data analysis in geochemical prospecting Type de document : texte imprimé Auteurs : Howarth R.J., Auteur Editeur : New York [U.S.A] : Elsevier Science Publishing Co., Inc. Année de publication : 1983 Importance : xviii, 437 p. : ill. (some col.) Présentation : 25cm. ISBN/ISSN/EAN : 044442038x Note générale : Includes bibliographies and indexes. Langues : Anglais (eng) Mots-clés : Geochemical prospecting--Data processing.
Geochemical prospecting--Statistical methodsIndex. décimale : 622.13 Statistics and data analysis in geochemical prospecting [texte imprimé] / Howarth R.J., Auteur . - New York (U.S.A) : Elsevier Science Publishing Co., Inc., 1983 . - xviii, 437 p. : ill. (some col.) : 25cm..
ISSN : 044442038x
Includes bibliographies and indexes.
Langues : Anglais (eng)
Mots-clés : Geochemical prospecting--Data processing.
Geochemical prospecting--Statistical methodsIndex. décimale : 622.13 Réservation
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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 : 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 : Analysis of lipid oxidation Type de document : texte imprimĂ© Auteurs : Kamal-Eldin Afaf, Auteur; PokornyÌ Jan, Auteur Editeur : AOCS Press AnnĂ©e de publication : 2005 Importance : vi, 293 p. : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-89399-770-7 Note gĂ©nĂ©rale : Includes bibliographical references and index. Langues : Anglais (eng) CatĂ©gories : 612 Physiologie humaine Mots-clĂ©s : Lipids--Oxidation--Research--Methodology. Index. dĂ©cimale : 612 Analysis of lipid oxidation [texte imprimĂ©] / Kamal-Eldin Afaf, Auteur; PokornyÌ Jan, Auteur . - Champaigne, Ill : AOCS Press, 2005 . - vi, 293 p. : ill. ; 24cm..
ISBN : 978-1-89399-770-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 612 Physiologie humaine Mots-clés : Lipids--Oxidation--Research--Methodology. Index. décimale : 612 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 problÚmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Chemical analysis for Antibiotics used in agriculture [texte imprimé] / Hisao OKA, Editeur (scientifique); Hiroyuki NAKASAVA, Editeur (scientifique); Ken-Ichi HARADA, Editeur (scientifique); James D. MACNEIL, Editeur (scientifique) . - [S.l.] : AOAC international, 1995 . - xii, 452 p. : ill,. ; 26 cm..
ISBN : 978-0-935584-57-8
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux Mots-clés : Food contamination.
Antibiotic residues--Analysis--Standards.
Feed additive residues.
Antibiotics in animal nutrition.Index. décimale : 363.19 Réservation
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Titre : Chemical contaminants and residues in food Type de document : texte imprimé Auteurs : D. SCHRENK, Editeur (scientifique) Editeur : Woodhead Publishing Année de publication : 2012 Importance : xxvi, 577 p. Présentation : ill. Format : 25 cm ISBN/ISSN/EAN : 978-0-85709-058-4 Langues : Anglais (eng) Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Chemical contaminants and residues in food [texte imprimé] / D. SCHRENK, Editeur (scientifique) . - [S.l.] : Woodhead Publishing, 2012 . - xxvi, 577 p. : ill. ; 25 cm.
ISBN : 978-0-85709-058-4
Langues : Anglais (eng)
Mots-clés : Food --Analysis. Food contamination. Food --Toxicology. Food adulteration and inspection. Index. décimale : 664.07 En ligne : https://www.elsevier.com/books/chemical-contaminants-and-residues-in-food/schren [...] Réservation
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Titre : Discrete choice methods with simulation Type de document : texte imprimé Auteurs : Kenneth. Train, Auteur Mention d'édition : Second Edition Editeur : Cambridge [England] ; New York : Cambridge University Press, Année de publication : 2009 Importance : 388 pages Présentation : ill Format : 24cm ISBN/ISSN/EAN : 978-0-521-74738-7 Langues : Anglais (eng) Catégories : 000 Généralités:003 Systems Mots-clés : Discrete choice methods with simulation Index. décimale : 003.56 Discrete choice methods with simulation [texte imprimé] / Kenneth. Train, Auteur . - Second Edition . - [S.l.] : Cambridge [England] ; New York : Cambridge University Press,, 2009 . - 388 pages : ill ; 24cm.
ISBN : 978-0-521-74738-7
Langues : Anglais (eng)
Catégories : 000 Généralités:003 Systems Mots-clés : Discrete choice methods with simulation Index. décimale : 003.56 Exemplaires
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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 : Elementary differential equations and boundary value problems Type de document : texte imprimé Auteurs : DIPRIMA, Richard C., Auteur Mention d'édition : 9ed. Editeur : London : J. Wiley and sons Année de publication : 2009 Importance : 796p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-470-38334-6 Note générale : includes and idex Langues : Anglais (eng) Mots-clés : Differential equations Linear equations Laplace transform numerical methods Nonlinear differential equations and stability Partial differential equations and Fourier series Index. décimale : 515.35 Elementary differential equations and boundary value problems [texte imprimé] / DIPRIMA, Richard C., Auteur . - 9ed. . - London : J. Wiley and sons, 2009 . - 796p. : ill. ; 26cm..
ISBN : 978-0-470-38334-6
includes and idex
Langues : Anglais (eng)
Mots-clés : Differential equations Linear equations Laplace transform numerical methods Nonlinear differential equations and stability Partial differential equations and Fourier series Index. décimale : 515.35 Exemplaires
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Titre : The elements of statistical learning : data mining, inference, and prediction Type de document : texte imprimé Auteurs : Trevor Hastie, Auteur; Robert Tibshirani, Auteur Mention d'édition : second edition Editeur : Springer Science + Business Media, Inc. Année de publication : 2017 Importance : xxii, 745 pages Présentation : illustrations (some colors) Format : 24 cm ISBN/ISSN/EAN : 978-0-387-84857-0 Langues : Anglais (eng) Catégories : 000 Généralités:006.31 Machine Learning Mots-clés : The elements of statistical learning Index. décimale : 006.312 Résumé : "During the past decade there has been an explosion in computation and information technology. With it have come vast amounts of data in a variety of fields such as medicine, biology, finance, and marketing. The challenge of understanding these data has led to the development of new tools in the field of statistics, and spawned new areas such as data mining, machine learning, and bioinformatics. Many of these tools have common underpinnings but are often expressed with different terminology. This book describes the important ideas in these areas in a common conceptual framework. While the approach is statistical, the emphasis is on concepts rather than mathematics. Many examples are given, with a liberal use of color graphics."--Jacket The elements of statistical learning [texte imprimé] : data mining, inference, and prediction / Trevor Hastie, Auteur; Robert Tibshirani, Auteur . - second edition . - [S.l.] : Springer Science + Business Media, Inc., 2017 . - xxii, 745 pages : illustrations (some colors) ; 24 cm.
ISBN : 978-0-387-84857-0
Langues : Anglais (eng)
Catégories : 000 Généralités:006.31 Machine Learning Mots-clés : The elements of statistical learning Index. décimale : 006.312 Résumé : "During the past decade there has been an explosion in computation and information technology. With it have come vast amounts of data in a variety of fields such as medicine, biology, finance, and marketing. The challenge of understanding these data has led to the development of new tools in the field of statistics, and spawned new areas such as data mining, machine learning, and bioinformatics. Many of these tools have common underpinnings but are often expressed with different terminology. This book describes the important ideas in these areas in a common conceptual framework. While the approach is statistical, the emphasis is on concepts rather than mathematics. Many examples are given, with a liberal use of color graphics."--Jacket Exemplaires
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Titre : Epidemiology : an introduction / Type de document : texte imprimé Auteurs : Kenneth J. Rothman Editeur : Oxford University Press Année de publication : 2002 Importance : viii, 223 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-19-513553-4 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):614 Santé publique et sujets connexes. Médecine préventive Mots-clés : Epidemiology. Epidemiologic Methods Index. décimale : 614.4 Résumé :
ISBN : 978-0-19-513553-4
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):614 Santé publique et sujets connexes. Médecine préventive Mots-clés : Epidemiology. Epidemiologic Methods Index. décimale : 614.4 Résumé : Réservation
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Titre : The essentials of statistics: a tool for social research Type de document : texte imprimé Auteurs : Joseph F. Healey, Auteur Editeur : Australia : Brooks/Cole-Thomson Learning Année de publication : 2007 Importance : 406 Pages Présentation : ill..(grap,..) Format : 24cm ISBN/ISSN/EAN : 978-0-495-00975-7 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 : The essentials of statistics: a tool for social research',' Index. décimale : 519.5 The essentials of statistics: a tool for social research [texte imprimé] / Joseph F. Healey, Auteur . - Australia : Brooks/Cole-Thomson Learning, 2007 . - 406 Pages : ill..(grap,..) ; 24cm.
ISBN : 978-0-495-00975-7
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 : The essentials of statistics: a tool for social research',' Index. décimale : 519.5 Exemplaires
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Titre : Evidence- BAsed healthcare design Type de document : texte imprimé Auteurs : Rosalyn CAMA, Auteur Editeur : John Wiley & Sons, Inc. Année de publication : 2009 Importance : xvi, 256 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-470-14942-3 Note générale : Includes index Langues : Anglais (eng) Mots-clés : Health facilities -Design and constuction.
Evidence-based medicine.
Facility Design and Construction--methods.
Hospital Design and Construction--methods.
Evidence-Based Medicine--methods.
Outcome Assessment (Health Care)Index. décimale : 725.5 Note de contenu : Understanding the shift toward evidence-based design in healthcare -- Step 1: gather qualitative and quantitative intelligence -- Step 2: mapping strategic, cultural, and research goals -- Step 3: hypothesize outcomes, innovate, and implement translational design -- Step 4: measure and share outcomes -- Evidence-based design in practice -- Growth opportunities for the design professional. En ligne : http://www.amazon.com/Evidence-Based-Healthcare-Design-Rosalyn-Cama/dp/047014942 [...] Evidence- BAsed healthcare design [texte imprimé] / Rosalyn CAMA, Auteur . - Canada : John Wiley & Sons, Inc., 2009 . - xvi, 256 p. : ill. ; 24 cm.
ISBN : 978-0-470-14942-3
Includes index
Langues : Anglais (eng)
Mots-clés : Health facilities -Design and constuction.
Evidence-based medicine.
Facility Design and Construction--methods.
Hospital Design and Construction--methods.
Evidence-Based Medicine--methods.
Outcome Assessment (Health Care)Index. décimale : 725.5 Note de contenu : Understanding the shift toward evidence-based design in healthcare -- Step 1: gather qualitative and quantitative intelligence -- Step 2: mapping strategic, cultural, and research goals -- Step 3: hypothesize outcomes, innovate, and implement translational design -- Step 4: measure and share outcomes -- Evidence-based design in practice -- Growth opportunities for the design professional. En ligne : http://www.amazon.com/Evidence-Based-Healthcare-Design-Rosalyn-Cama/dp/047014942 [...] 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
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Réservation
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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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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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Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
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Titre : Food 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.
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Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
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Titre : Food safety management programs : applications, best practices, and compliance Type de document : texte imprimé Auteurs : NEWSLOW, Debby L, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 363p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-439-82679-9 Note générale : Includes bibliographical references and index Langues : Français (fre) Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Food safety management programs [texte imprimé] : applications, best practices, and compliance / NEWSLOW, Debby L, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 363p. : ill. ; 24cm..
ISBN : 978-1-439-82679-9
Includes bibliographical references and index
Langues : Français (fre)
Catégories : 300 Sciences sociales:363 Autres problÚmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Exemplaires
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Titre : Fundamentals of building construction : materials and methods Type de document : texte imprimé Auteurs : Edward Allen, Auteur; Joseph Iano, Auteur Mention d'édition : 7 Editions Editeur : John Wiley & Sons, Inc., Hoboken, New Jersey. Année de publication : 2019 Importance : xi, 928 pages Présentation : illustrations (some color), map, plans Format : 29 cm ISBN/ISSN/EAN : 978-1-11-944619-4 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):690 Bùtiments Mots-clés : Fundamentals of building construction: materials and methods Index. décimale : 690 Résumé : "Edward Allen and Joseph Iano's, Fundamentals of building construction, has been the go-to reference for thousands of professionals and students of architecture, engineering, and construction technology for over thirty years. The materials and methods described in this new seventh edition have been thoroughly updated to reflect the latest advancements in the industry. Carefully selected and logically arranged topics-ranging from basic building methods to the principles of structure and enclosure-help readers gain a working knowledge of the field in an enjoyable, easy-to-understand manner. All major construction systems, including light wood frame, mass timber, masonry, steel frame, light gauge steel, and reinforced concrete construction, are addressed. Now in its seventh edition, Fundamentals of building construction contains substantial revisions and updates. New illustrations and photographs reflect the latest practices and developments in the industry. Revised chapters address exterior wall systems and high-performance buildings, an updated and comprehensive discussion of building enclosure science, evolving tools for assessing environmental and health impacts of building materials, and more. New and exciting developments in mass timber construction are also included"-- Provided by publisher
Fundamentals of building construction [texte imprimé] : materials and methods / Edward Allen, Auteur; Joseph Iano, Auteur . - 7 Editions . - [S.l.] : John Wiley & Sons, Inc., Hoboken, New Jersey., 2019 . - xi, 928 pages : illustrations (some color), map, plans ; 29 cm.
ISBN : 978-1-11-944619-4
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):690 Bùtiments Mots-clés : Fundamentals of building construction: materials and methods Index. décimale : 690 Résumé : "Edward Allen and Joseph Iano's, Fundamentals of building construction, has been the go-to reference for thousands of professionals and students of architecture, engineering, and construction technology for over thirty years. The materials and methods described in this new seventh edition have been thoroughly updated to reflect the latest advancements in the industry. Carefully selected and logically arranged topics-ranging from basic building methods to the principles of structure and enclosure-help readers gain a working knowledge of the field in an enjoyable, easy-to-understand manner. All major construction systems, including light wood frame, mass timber, masonry, steel frame, light gauge steel, and reinforced concrete construction, are addressed. Now in its seventh edition, Fundamentals of building construction contains substantial revisions and updates. New illustrations and photographs reflect the latest practices and developments in the industry. Revised chapters address exterior wall systems and high-performance buildings, an updated and comprehensive discussion of building enclosure science, evolving tools for assessing environmental and health impacts of building materials, and more. New and exciting developments in mass timber construction are also included"-- Provided by publisher
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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)
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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)
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Titre : Introduction to probability with statistical applications Type de document : texte imprimĂ© Auteurs : Geza Schay, Auteur Editeur : New York : BirkhaÌuser AnnĂ©e de publication : 2007 Importance : x, 313 pages PrĂ©sentation : illustrations Format : 20cm ISBN/ISSN/EAN : 978-0-8176-4497-0 Langues : Anglais (eng) CatĂ©gories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathĂ©matiques:519 ProbabilitĂ©s et mathĂ©matiques appliquĂ©es:519.5 Statistique mathĂ©matique Mots-clĂ©s : Introduction to probability with statistical applications Index. dĂ©cimale : 519.5 Introduction to probability with statistical applications [texte imprimĂ©] / Geza Schay, Auteur . - New York : BirkhaÌuser, 2007 . - x, 313 pages : illustrations ; 20cm.
ISBN : 978-0-8176-4497-0
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 probability with statistical applications Index. décimale : 519.5 Réservation
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Titre : An introduction to statistical learning : with applications in R Type de document : texte imprimé Auteurs : James, Gareth (Gareth Michael), Auteur; Trevor Hastie, Auteur; Witten, Daniela, Auteur Mention d'édition : Second edition Editeur : New York : Springer Année de publication : 2021 Importance : XV, 607p Présentation : illustrations (some color)., Format : 23 ISBN/ISSN/EAN : 978-1-07-161417-4 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 : An introduction to statistical learning Index. décimale : 519.5 Résumé : An Introduction to Statistical Learning provides an accessible overview of the field of statistical learning, an essential toolset for making sense of the vast and complex data sets that have emerged in fields ranging from biology to finance to marketing to astrophysics in the past twenty years. This book presents some of the most important modeling and prediction techniques, along with relevant applications. Topics include linear regression, classification, resampling methods, shrinkage approaches, tree-based methods, support vector machines, clustering, deep learning, survival analysis, multiple testing, and more. Color graphics and real-world examples are used to illustrate the methods presented. Since the goal of this textbook is to facilitate the use of these statistical learning techniques by practitioners in science, industry, and other fields, each chapter contains a tutorial on implementing the analyses and methods presented in R, an extremely popular open source statistical software platform. Two of the authors co-wrote The Elements of Statistical Learning (Hastie, Tibshirani and Friedman, 2nd edition 2009), a popular reference book for statistics and machine learning researchers. An Introduction to Statistical Learning covers many of the same topics, but at a level accessible to a much broader audience. This book is targeted at statisticians and non-statisticians alike who wish to use cutting-edge statistical learning techniques to analyze their data. The text assumes only a previous course in linear regression and no knowledge of matrix algebra. This Second Edition features new chapters on deep learning, survival analysis, and multiple testing, as well as expanded treatments of naive Bayes, generalized linear models, Bayesian additive regression trees, and matrix completion. R code has been updated throughout to ensure compatibility
An introduction to statistical learning [texte imprimé] : with applications in R / James, Gareth (Gareth Michael), Auteur; Trevor Hastie, Auteur; Witten, Daniela, Auteur . - Second edition . - New York : Springer, 2021 . - XV, 607p : illustrations (some color)., ; 23.
ISBN : 978-1-07-161417-4
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 : An introduction to statistical learning Index. décimale : 519.5 Résumé : An Introduction to Statistical Learning provides an accessible overview of the field of statistical learning, an essential toolset for making sense of the vast and complex data sets that have emerged in fields ranging from biology to finance to marketing to astrophysics in the past twenty years. This book presents some of the most important modeling and prediction techniques, along with relevant applications. Topics include linear regression, classification, resampling methods, shrinkage approaches, tree-based methods, support vector machines, clustering, deep learning, survival analysis, multiple testing, and more. Color graphics and real-world examples are used to illustrate the methods presented. Since the goal of this textbook is to facilitate the use of these statistical learning techniques by practitioners in science, industry, and other fields, each chapter contains a tutorial on implementing the analyses and methods presented in R, an extremely popular open source statistical software platform. Two of the authors co-wrote The Elements of Statistical Learning (Hastie, Tibshirani and Friedman, 2nd edition 2009), a popular reference book for statistics and machine learning researchers. An Introduction to Statistical Learning covers many of the same topics, but at a level accessible to a much broader audience. This book is targeted at statisticians and non-statisticians alike who wish to use cutting-edge statistical learning techniques to analyze their data. The text assumes only a previous course in linear regression and no knowledge of matrix algebra. This Second Edition features new chapters on deep learning, survival analysis, and multiple testing, as well as expanded treatments of naive Bayes, generalized linear models, Bayesian additive regression trees, and matrix completion. R code has been updated throughout to ensure compatibility
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Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxiii, 697 pages Présentation : ill. Format : 27cm ISBN/ISSN/EAN : 978-1-439-80918-1 Note générale : Includes bibliographical references (pages 671-685) and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Introduction to food process engineering [texte imprimé] / IBARZ Albert, Auteur; BARBOSA-Cånovas Gustavo V., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxiii, 697 pages : ill. ; 27cm.
ISBN : 978-1-439-80918-1
Includes bibliographical references (pages 671-685) and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Exemplaires
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Titre : Introduction to the physical chemistry of foods Type de document : texte imprimé Auteurs : Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur Editeur : Boca Raton : CRC Press/Balkema Année de publication : 2013 Importance : 201p Format : 24cm ISBN/ISSN/EAN : 978-1-466-51175-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Introduction to the physical chemistry of foods [texte imprimé] / Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur . - Boca Raton : CRC Press/Balkema, 2013 . - 201p ; 24cm.
ISBN : 978-1-466-51175-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 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 : Managing research, development and innovation : managing the unmanageable. Type de document : texte imprimé Auteurs : Ravi K. JAIN, Auteur; Harry C. TRIANDIS, Auteur; Cynthia Wagner WEICK, Auteur Mention d'édition : 3rd ed. Editeur : John Wiley & Sons, Inc. Année de publication : 2010 Importance : xx, 396 p. Présentation : ill. Format : 22.5 cm ISBN/ISSN/EAN : 978-0-470-40412-6 Note générale : Managing Research, Development and Innovation : Managing the Unmanageable 3rd
Now fully revised and updated-the classic book oneffective R&D management "This thoughtful and detailed work outlines what is required inorder to achieve the desired end results in a networked world whereteamwork and collaboration are increasingly important to globallydispersed workforces." - John Chambers , Chairman and CEO, Cisco Praise for the Second Edition "This is a superbly written book and could make an excellentreference and text for related university courses." - E. Lile Murphree, Jr. , PhD, former Chairman,Department of Engineering Management, The George WashingtonUniversity "Provides a superb exposition of the role that social andpsychological phenomena play in today's organizations." - Fred E. Fiedler , Professor of Psychology Emeritus,University of Washington, Seattle As the economy shifts from producing goods to producinginformation, the role of researchers in shaping the future hasbecome immense. By taking advantage of modern technology, thehighly trained and predominantly autonomous researchers from aroundthe globe collect and share information better than ever-yet,there is still a lack of an effective centralized structure for anR&D organization manager to integrate the efforts from manydisparate individuals into a unified plan.
Managing Research, Development, and Innovation, ThirdEdition covers the management skills and leadership theoriesessential to generating products and excelling in today's globaleconomy. Topics of interest include how to design jobs, organizehierarchies, resolve conflicts, motivate employees, and create aninnovative work environment. Discover how superior managementskills can increase funding, generate profit, and improve theeffectiveness of technologically based organizations. This newrevised edition: Covers all aspects of the research and developmentprocess-with focus on the human management function Includes two new chapters covering the innovation processcritical to research and development of new products andservices Outlines the challenging issues related to diversity in scienceand technology organizations and provides insights as to howdiversity can be used to enhance creativity Managing Research, Development, and Innovation, ThirdEdition is the most complete, insightful book of its kind.Useful for professionals and graduate students alike, the textdemonstrates in clear, straightforward prose how good managementskills will shape the future.Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.4 Applications de la gestion
600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.5 Gestion de la productionMots-clés : Research, Industrial--Management. Index. décimale : 658.5 En ligne : http://www.directtextbook.com/isbn/9780470404126 Managing research, development and innovation : managing the unmanageable. [texte imprimé] / Ravi K. JAIN, Auteur; Harry C. TRIANDIS, Auteur; Cynthia Wagner WEICK, Auteur . - 3rd ed. . - Canada : John Wiley & Sons, Inc., 2010 . - xx, 396 p. : ill. ; 22.5 cm.
ISBN : 978-0-470-40412-6
Managing Research, Development and Innovation : Managing the Unmanageable 3rd
Now fully revised and updated-the classic book oneffective R&D management "This thoughtful and detailed work outlines what is required inorder to achieve the desired end results in a networked world whereteamwork and collaboration are increasingly important to globallydispersed workforces." - John Chambers , Chairman and CEO, Cisco Praise for the Second Edition "This is a superbly written book and could make an excellentreference and text for related university courses." - E. Lile Murphree, Jr. , PhD, former Chairman,Department of Engineering Management, The George WashingtonUniversity "Provides a superb exposition of the role that social andpsychological phenomena play in today's organizations." - Fred E. Fiedler , Professor of Psychology Emeritus,University of Washington, Seattle As the economy shifts from producing goods to producinginformation, the role of researchers in shaping the future hasbecome immense. By taking advantage of modern technology, thehighly trained and predominantly autonomous researchers from aroundthe globe collect and share information better than ever-yet,there is still a lack of an effective centralized structure for anR&D organization manager to integrate the efforts from manydisparate individuals into a unified plan.
Managing Research, Development, and Innovation, ThirdEdition covers the management skills and leadership theoriesessential to generating products and excelling in today's globaleconomy. Topics of interest include how to design jobs, organizehierarchies, resolve conflicts, motivate employees, and create aninnovative work environment. Discover how superior managementskills can increase funding, generate profit, and improve theeffectiveness of technologically based organizations. This newrevised edition: Covers all aspects of the research and developmentprocess-with focus on the human management function Includes two new chapters covering the innovation processcritical to research and development of new products andservices Outlines the challenging issues related to diversity in scienceand technology organizations and provides insights as to howdiversity can be used to enhance creativity Managing Research, Development, and Innovation, ThirdEdition is the most complete, insightful book of its kind.Useful for professionals and graduate students alike, the textdemonstrates in clear, straightforward prose how good managementskills will shape the future.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.4 Applications de la gestion
600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.5 Gestion de la productionMots-clés : Research, Industrial--Management. Index. décimale : 658.5 En ligne : http://www.directtextbook.com/isbn/9780470404126 Réservation
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Titre : Modeling, analysis, and optimization of process and energy systems Type de document : texte imprimé Auteurs : KNOPF, F. Carl, Auteur Année de publication : 2012 Importance : xxi, 462 p. Présentation : ill. Format : 29cm. ISBN/ISSN/EAN : 978-0-470-62421-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.2 Gestion des bùtiments Mots-clés : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Index. décimale : 658.2 Résumé : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Modeling, analysis, and optimization of process and energy systems [texte imprimé] / KNOPF, F. Carl, Auteur . - 2012 . - xxi, 462 p. : ill. ; 29cm..
ISBN : 978-0-470-62421-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.2 Gestion des bùtiments Mots-clés : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Index. décimale : 658.2 Résumé : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Exemplaires
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