A partir de cette page vous pouvez :
Retourner au premier écran avec les catégories... |
RĂ©sultat de la recherche
51 résultat(s) recherche sur le mot-clé 'Food--Sensory evaluation.'
Affiner la recherche
Sensory evaluation of food / Harry T. LAWLESS
Titre : Sensory evaluation of food : Principles and Pratices Type de document : texte imprimé Auteurs : Harry T. LAWLESS, Auteur; Hildegrade HEYMANN, Auteur Mention d'édition : 2nd ed. Editeur : Springer Année de publication : 2010 Importance : xxiii, 596 p. Présentation : ill. Format : 26.5 cm ISBN/ISSN/EAN : 978-1-441-96487-8 Langues : Anglais (eng) Mots-clés : Food--Sensory evaluation. Index. décimale : 664.07 Sensory evaluation of food [texte imprimé] : Principles and Pratices / Harry T. LAWLESS, Auteur; Hildegrade HEYMANN, Auteur . - 2nd ed. . - [S.l.] : Springer, 2010 . - xxiii, 596 p. : ill. ; 26.5 cm.
ISBN : 978-1-441-96487-8
Langues : Anglais (eng)
Mots-clés : Food--Sensory evaluation. Index. décimale : 664.07 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114594 664.07 LAW Livre Library Repository Exclu du prĂȘt 114595 664.07 LAW-1 Livre Library Shelf Disponible 114596 664.07 LAW-2 Livre Library Shelf Disponible 114644 664.07 LAW-3 Livre Library Shelf Disponible 114988 664.07 LAW-4 Livre Library Shelf Disponible 114989 664.07 LAW-5 Livre Library Shelf Disponible Sensory and consumer research in food product design and development / Howard R. MOSKOWITZ
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 116106 664.07 MOS Livre Library Repository Exclu du prĂȘt Sensory evaluation techniques / MEILGAARD Morten C
Titre : Sensory evaluation techniques Type de document : texte imprimé Auteurs : MEILGAARD Morten C, Auteur; CIVILLE Gail Vance, Auteur; CARR B.Thomas, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2016 Importance : xxix, 600 pages Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-1-482-21690-5 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Sensory evaluation. Index. décimale : 658.562 Sensory evaluation techniques [texte imprimé] / MEILGAARD Morten C, Auteur; CIVILLE Gail Vance, Auteur; CARR B.Thomas, Auteur . - USA : CRC Press,Taylor & Francis Group, 2016 . - xxix, 600 pages : ill. ; 26cm..
ISBN : 978-1-482-21690-5
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Sensory evaluation. Index. décimale : 658.562 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116109 658.562 MEI Livre Library New book Exclu du prĂȘt 0-116762 658.562 MEI Livre Library Repository Exclu du prĂȘt Acetic acid bacteria : fundamentals and food applications / Ilkin Yucel Sengun
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-118884 579.33 SEN Livre Library Repository Exclu du prĂȘt
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114655 664.07 ADV Livre Library Repository Exclu du prĂȘt 114656 664.07 ADV -1 Livre Library Shelf Disponible 114657 664.07 ADV -2 Livre Library Shelf Disponible 114658 664.07 ADV -3 Livre Library Shelf Disponible Audit des ressources humaines / Jacques Igalens
Titre : Audit des ressources humaines Type de document : texte imprimé Auteurs : Jacques Igalens, Auteur Editeur : Paris : éd. Liaisons Année de publication : 1991 Collection : Option gestion Importance : 157 p. Présentation : ill., couv. ill. en coul. Format : 18 cm ISBN/ISSN/EAN : 978-2-87880-008-1 Prix : 132 F Note générale : Notes bibliogr. Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.3 Gestion du personnel Mots-clés : Bilan social France Ressources humaines évaluation France Index. décimale : 658.3 Audit des ressources humaines [texte imprimé] / Jacques Igalens, Auteur . - éd. Liaisons, 1991 . - 157 p. : ill., couv. ill. en coul. ; 18 cm. - (Option gestion) .
ISBN : 978-2-87880-008-1 : 132 F
Notes bibliogr.
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.3 Gestion du personnel Mots-clés : Bilan social France Ressources humaines évaluation France Index. décimale : 658.3 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 100361 658.3 IGA Livre Library Shelf Disponible 100360 658.3 IGA Livre Library Shelf Disponible Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 115201 628.74 BIO Livre Library Repository Exclu du prĂȘt Biotechnology in agriculture and food processing / Parmjit S. PANESAR
Titre : Biotechnology in agriculture and food processing : opportunities and challenges Type de document : texte imprimé Auteurs : Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : xvi, 621 pages : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-439-88836-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Biotechnology in agriculture and food processing [texte imprimé] : opportunities and challenges / Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - xvi, 621 pages : illustrations ; 24 cm.
ISBN : 978-1-439-88836-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114718 664 PAN Livre Library Repository Exclu du prĂȘt 114719 664 PAN-1 Livre Library Shelf Disponible 114720 664 PAN-2 Livre Library Shelf Disponible 114782 664 PAN-3 Livre Library Shelf Disponible Chemical analysis for Antibiotics used in agriculture / Hisao OKA
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)RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115045 363.19 OKA Livre Library Repository Exclu du prĂȘt 115280 363.19 OKA-1 Livre Library Shelf Disponible 115281 363.19 OKA-2 Livre Library Shelf Disponible 115282 363.19 OKA-3 Livre Library Shelf Disponible
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114557 664.07 CHE Livre Library Repository Exclu du prĂȘt 114696 664.07 CHE-1 Livre Library Shelf Disponible 114697 664.07 CHE-2 Livre Library Shelf Disponible 114698 664.07 CHE-3 Livre Library Shelf Disponible 0-118808 664.07 SCH Livre Library Shelf Disponible Ecology and management of food-industry pests / GORHAM,J. R.,
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115054 664 GOR Livre Library Repository Exclu du prĂȘt 115170 664 GOR -1 Livre Library Shelf Disponible 115171 664 GOR -2 Livre Library Shelf Disponible 115172 664 GOR -3 Livre Library Shelf Disponible L'Enseignement scientifique / GĂ©rard de Vecchi
Titre : L'Enseignement scientifique : comment faire pour que "ça marche" ? Type de document : texte imprimĂ© Auteurs : GĂ©rard de Vecchi, Auteur; AndrĂ© Giordan (1946-....), Auteur Mention d'Ă©dition : [Nouv. Ă©d.] Editeur : Nice : Z'Ă©ditions AnnĂ©e de publication : [1990] Collection : Collection AndrĂ© Giordan et Jean-Louis Martinand Sous-collection : Guides pratiques Importance : 208 p. PrĂ©sentation : ill., couv. ill. Format : 24 cm ISBN/ISSN/EAN : 978-2-87720-048-6 Prix : 90 F Note gĂ©nĂ©rale : 1990 d'après la déclaration de dépôt légal
Bibliogr. p. 205-207Langues : Français (fre) Catégories : 400 Langage:407 Enseignement, recherche et sujets connexes Mots-clés : Sciences de la vie étude et enseignement Sciences naturelles étude et enseignement Enseignement évaluation Index. décimale : 407 L'Enseignement scientifique [texte imprimé] : comment faire pour que "ça marche" ? / Gérard de Vecchi, Auteur; André Giordan (1946-....), Auteur . - [Nouv. éd.] . - Z'éditions, [1990] . - 208 p. : ill., couv. ill. ; 24 cm. - (Collection André Giordan et Jean-Louis Martinand. Guides pratiques) .
ISBN : 978-2-87720-048-6 : 90 F
1990 d'après la déclaration de dépôt légal
Bibliogr. p. 205-207
Langues : Français (fre)
Catégories : 400 Langage:407 Enseignement, recherche et sujets connexes Mots-clés : Sciences de la vie étude et enseignement Sciences naturelles étude et enseignement Enseignement évaluation Index. décimale : 407 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 112135 407 VEC -1 Livre Library Shelf Disponible 112122 407 VEC -2 Livre Library Shelf Disponible Evaluation of mineral reserves : a simulation approach / André G. JOURNEL
Titre : Evaluation of mineral reserves : a simulation approach Type de document : texte imprimé Auteurs : André G. JOURNEL, Auteur; Phaedon C. Kyriakidis, Auteur Editeur : New York : Oxford university press Année de publication : 2004 Importance : 215 Pages Présentation : ill..(grap,..) Format : 25cm ISBN/ISSN/EAN : 978-0-19-516694-1 Langues : Anglais (eng) Catégories : 553.099 Mines and mineral resources -- New Zealand. Mots-clés : Evaluation of mineral reserves : a simulation approach',' Index. décimale : 553 Evaluation of mineral reserves : a simulation approach [texte imprimé] / André G. JOURNEL, Auteur; Phaedon C. Kyriakidis, Auteur . - New York : Oxford university press, 2004 . - 215 Pages : ill..(grap,..) ; 25cm.
ISBN : 978-0-19-516694-1
Langues : Anglais (eng)
Catégories : 553.099 Mines and mineral resources -- New Zealand. Mots-clés : Evaluation of mineral reserves : a simulation approach',' Index. décimale : 553 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-117483 553 JOU Livre Library Repository Exclu du prĂȘt Ă©valuer les apprentissages / Denise Lussier-Russell
Titre : évaluer les apprentissages : dans une approche communicative Type de document : texte imprimé Auteurs : Denise Lussier-Russell (1936-....), Auteur Editeur : Vanves : Hachette FLE Année de publication : 1992 Collection : F Sous-collection : Autoformation Importance : 126 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-2-01-019863-2 Prix : 82 F Note générale : Bibliogr. p. 125-126. Index Langues : Français (fre) Catégories : 300 Sciences sociales:371 Les écoles et leurs activités, enseignement spécialisé, éducation spéciale:371.2 Administration scolaire Mots-clés : Tests et mesures en éducation Langue seconde Acquisition évaluation Apprentissage , Psychologie de l' Index. décimale : 371 évaluer les apprentissages [texte imprimé] : dans une approche communicative / Denise Lussier-Russell (1936-....), Auteur . - Hachette FLE, 1992 . - 126 p. : ill. ; 23 cm. - (F. Autoformation) .
ISBN : 978-2-01-019863-2 : 82 F
Bibliogr. p. 125-126. Index
Langues : Français (fre)Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 111327 371.26 LUS Livre Library Shelf Disponible Food Biotechnology / S. C. Bhatia
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-117421 664 BHA Livre Library Repository Exclu du prĂȘt 0-118317 664 BHA Livre Library Shelf Disponible 0-118283 664 BHA Livre Library Shelf Disponible Food chemistry / Hans-Dieter BELITZ
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
Includes and index
Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115642 664.07 BEL Livre Library Repository Exclu du prĂȘt Food chemistry / Srinivasan. DAMODARAN
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
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116009 664 DAM Livre Library Repository Exclu du prĂȘt 0-116698 664 DAM Thesis Library Shelf Sorti jusqu'au 12/02/2024 Food chemistry / Fennema Owen R.(edited)
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.
Includes and index
Langues : Anglais (eng)
Mots-clés : Food chemistry Index. décimale : 664.07 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 105502 664.07 FOO 2-1 Livre Library Shelf Disponible 115491 664.07 FOO 2-2 Livre Library Shelf Disponible 115492 664.07 FOO 2-3 Livre Library Shelf Disponible 115490 664.07 FOO 2-4 Livre Library Shelf Disponible Food microbiology / Thomas J. Montville
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 113685 664 MON Livre Library Repository Exclu du prĂȘt 114157 664 MON-1 Livre Library Shelf Disponible 114158 664 MON-2 Livre Library Shelf Disponible 114159 664 MON-3 Livre Library Shelf Disponible Food processing / Stephanie Clark
Titre : Food processing Titre original : principles and applications Type de document : texte imprimé Auteurs : Stephanie Clark (1968), Auteur Editeur : Wiley-Blackwell Année de publication : 2014 Importance : 578 pages Présentation : illustrations ISBN/ISSN/EAN : 978-0-470-67114-6 Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Food processing [texte imprimé] = principles and applications / Stephanie Clark (1968), Auteur . - [S.l.] : Wiley-Blackwell, 2014 . - 578 pages : illustrations.
ISBN : 978-0-470-67114-6
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food processing Index. décimale : 338.47664 Production Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-118467 338.47664 CLA Livre Library Repository Exclu du prĂȘt Food processing technology / FELLOWS P. (Peter)
Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116084 664 FEL Livre Library New book Exclu du prĂȘt 0-116641 664 FEL Livre Library Shelf Disponible Food product design / HU Ruguo
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 116003 664 HUR Livre Library New book Exclu du prĂȘt Food safety management programs / NEWSLOW, Debby L
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 115993 363.192 NEW Livre Library New book Exclu du prĂȘt Functional food product development
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.
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116119 613.2 FUN Livre Library New book Exclu du prĂȘt La gestion stratĂ©gique de la recherche et de la technologie / Michel Callon
Titre : La gestion stratégique de la recherche et de la technologie : l'évaluation des programmes Type de document : texte imprimé Auteurs : Michel Callon, Auteur; Philippe Laredo, Auteur; Philippe Mustar, Auteur Editeur : Paris : Economica Année de publication : 1995 Collection : Collection Innovation Importance : 477 p. Présentation : ill., couv. ill. en coul. Format : 24 cm ISBN/ISSN/EAN : 978-2-7178-2853-5 Prix : 350 F Note générale : Notes bibliogr. Langues : Français (fre) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:507 Etude et enseignement Mots-clés : Recherche évaluation Technologie évaluation Index. décimale : 507.2 La gestion stratégique de la recherche et de la technologie [texte imprimé] : l'évaluation des programmes / Michel Callon, Auteur; Philippe Laredo, Auteur; Philippe Mustar, Auteur . - Economica, 1995 . - 477 p. : ill., couv. ill. en coul. ; 24 cm. - (Collection Innovation) .
ISBN : 978-2-7178-2853-5 : 350 F
Notes bibliogr.
Langues : Français (fre)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:507 Etude et enseignement Mots-clés : Recherche évaluation Technologie évaluation Index. décimale : 507.2 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 107898 507.2 GES Livre Library Shelf Disponible Handbook of food preservation
Titre : Handbook of food preservation Type de document : texte imprimé Mention d'édition : 2nd ed. Editeur : Boca Raton : CRC Press Année de publication : cop. 2007 Collection : Food science and technology num. 167 Importance : 1 vol (XVII-1068 p.) Présentation : ill. Format : 27 cm ISBN/ISSN/EAN : 978-1-574-44606-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Handbook of food preservation [texte imprimé] . - 2nd ed. . - CRC Press, cop. 2007 . - 1 vol (XVII-1068 p.) : ill. ; 27 cm. - (Food science and technology; 167) .
ISBN : 978-1-574-44606-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 112262 664 HAN Livre Library Repository Exclu du prĂȘt 106092 664 HAN-1 Livre Library Shelf Disponible 106093 664 HAN-2 Livre Library Shelf Disponible Handbook of food products manufacturing
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115746 664 HAN v.1 Livre Library Repository Exclu du prĂȘt 0-119576 664 HAN Thesis Library Shelf Disponible Handbook of food products manufacturing
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 115751 664 HAN Livre Library Repository Exclu du prĂȘt Innovative food science and emerging technologies : the science behind health / Rajakumari Rajendran
Titre : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119748 664.024 RAJ Livre Library Repository Exclu du prĂȘt 0-119649 664.024 RAJ Livre Library Shelf Disponible Introduction to food process engineering / IBARZ Albert
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 116023 338.4 IBA Livre Library New book Exclu du prĂȘt Introduction to the physical chemistry of foods / Christos RITZOULIS
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116020 664.07 RIT Livre Library Repository Exclu du prĂȘt 0-116678 664.07 RIT Thesis Library Shelf Disponible Laboratory exercises for sensory evaluation / Harry T. LAWLESS
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
Code-barres Cote Support Localisation Section DisponibilitĂ© 116033 664.07 LAW Livre Library Repository Exclu du prĂȘt Microbiological examination methods of food and water : a laboratory manual / Neusely da Silva
Titre : Microbiological examination methods of food and water : a laboratory manual Type de document : texte imprimé Auteurs : Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur Mention d'édition : 2nd Edition Editeur : CRC Press,Taylor & Francis Group Année de publication : 2019 Importance : 526 Page Présentation : ill Format : 28cm ISBN/ISSN/EAN : 978-1-13-805711-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiological examination methods of food and water : a laboratory manual Index. décimale : 579.16 Microbiological examination methods of food and water : a laboratory manual [texte imprimé] / Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur . - 2nd Edition . - USA : CRC Press,Taylor & Francis Group, 2019 . - 526 Page : ill ; 28cm.
ISBN : 978-1-13-805711-1
Langues : Anglais (eng)Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120422 579.16 SIL Livre Library Repository Exclu du prĂȘt Nanotechnology applications in food : flavor, stability, nutrition and safety / Alexandru Mihai Grumezescu
Titre : Nanotechnology applications in food : flavor, stability, nutrition and safety Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) Editeur : Elsevier Ltd. Année de publication : 2017 Importance : 396 Pages Présentation : ill Format : 29cm ISBN/ISSN/EAN : 978-0-12-811942-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Nanotechnology applications in food : flavor, stability, nutrition and safety [texte imprimé] / Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) . - [S.l.] : Elsevier Ltd., 2017 . - 396 Pages : ill ; 29cm.
ISBN : 978-0-12-811942-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-119780 664.024 GRU Livre Library Shelf Exclu du prĂȘt Oil extraction and analysis / Luthria D.L.
Titre : Oil extraction and analysis : critical issues and comparative studies Type de document : texte imprimé Auteurs : Luthria D.L., Auteur Editeur : AOCS Press Année de publication : 2004 Importance : vi, 282 p. : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-89399-778-3 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Oil extraction and analysis [texte imprimé] : critical issues and comparative studies / Luthria D.L., Auteur . - Champaigne, Ill : AOCS Press, 2004 . - vi, 282 p. : ill. ; 24cm..
ISBN : 978-1-89399-778-3
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115040 664.3 LUT Livre Library Repository Exclu du prĂȘt 115372 664.3 LUT-1 Livre Library Shelf Disponible 115373 664.3 LUT-2 Livre Library Shelf Disponible 115374 664.3 LUT-3 Livre Library Shelf Disponible Predictive Microbiology in foods / Fernando PĂREZ-RODRĂGUEZ
Titre : Predictive Microbiology in foods Type de document : texte imprimĂ© Auteurs : Fernando PĂREZ-RODRĂGUEZ; Antonio VALERO Editeur : New York : Springer AnnĂ©e de publication : 1984 Importance : 128 p. PrĂ©sentation : graph. Format : 24 cm Accompagnement : fig. h.t. : 7 f. dĂ©pl. ISBN/ISSN/EAN : 978-1-461-45519-6 Prix : 90 F Langues : Français (fre) CatĂ©gories : 600 Techniques (Sciences appliquĂ©es):664 Technologie des aliments Mots-clĂ©s : Food--Microbiology--Mathematical models. Index. dĂ©cimale : 664 RĂ©sumĂ© : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive Microbiology in foods [texte imprimĂ©] / Fernando PĂREZ-RODRĂGUEZ; Antonio VALERO . - New York : Springer, 1984 . - 128 p. : graph. ; 24 cm + fig. h.t. : 7 f. dĂ©pl..
ISBN : 978-1-461-45519-6 : 90 F
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 107735 664 GEN Livre Library Shelf Disponible 104836 664 GEN Livre Library Shelf Exclu du prĂȘt 104835 664 GEN -1 Livre Library Shelf Disponible Predictive microbiology in foods / Fernando PĂREZ-RODRĂGUEZ
Titre : Predictive microbiology in foods Type de document : texte imprimĂ© Auteurs : Fernando PĂREZ-RODRĂGUEZ, Auteur; Antonio VALERO, Auteur Editeur : New York : Springer AnnĂ©e de publication : 2013 Importance : vi, 128 p. ill. (some col.) Format : 24cm. ISBN/ISSN/EAN : 978-1-461-45519-6 Note gĂ©nĂ©rale : Includes bibliographical references (p. 107-125) and index. Langues : Anglais (eng) CatĂ©gories : 600 Techniques (Sciences appliquĂ©es):664 Technologie des aliments Mots-clĂ©s : Food--Microbiology--Mathematical models. Index. dĂ©cimale : 664 RĂ©sumĂ© : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive microbiology in foods [texte imprimĂ©] / Fernando PĂREZ-RODRĂGUEZ, Auteur; Antonio VALERO, Auteur . - [S.l.] : New York : Springer, 2013 . - vi, 128 p. ill. (some col.) ; 24cm..
ISBN : 978-1-461-45519-6
Includes bibliographical references (p. 107-125) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114833 664 PER Livre Library Repository Exclu du prĂȘt 114834 664 PER-1 Livre Library Shelf Disponible 114835 664 PER-2 Livre Library Shelf Disponible 114836 664 PER-3 Livre Library Shelf Disponible Principles of food analysis for filth, decomposition, and foreign matter
Titre : Principles of food analysis for filth, decomposition, and foreign matter Type de document : texte imprimé Editeur : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration Année de publication : 1995 Importance : viii, 286 p. : ill. Format : 26cm. Note générale : Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng) Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Principles of food analysis for filth, decomposition, and foreign matter [texte imprimé] . - Washington : U.S. Dept of Health and Human Services, Public Health Service, Food and Drug Administration, 1995 . - viii, 286 p. : ill. ; 26cm..
Previous ed. by U.S. Food and Drug Administration published under title: Microscopic analytical methods in food and drug control.
Includes bibliographies and index.
Langues : Anglais (eng)
Mots-clés : Food adulteration and inspection.
Food--Analysis.
Microscope and microscopy--Technique.Index. décimale : 664.07 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 115064 664.07 PRI Livre Library Repository Exclu du prĂȘt Progress infood preservation / Rajeev BHAT; Abd Karim ALIAS; Gopinadhan PALIYATH
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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114659 664.028 PRO Livre Library Repository Exclu du prĂȘt 114664 664.028 PRO-1 Livre Library Shelf Disponible 114669 664.028 PRO-2 Livre Library Shelf Disponible 114670 664.028 PRO-3 Livre Library Shelf Disponible Se former pour enseigner / Patrice Pelpel
Titre : Se former pour enseigner Type de document : texte imprimé Auteurs : Patrice Pelpel, Auteur Mention d'édition : [Nouv. éd.] Editeur : Paris : Dunod Année de publication : 1993 Collection : Savoir enseigner Importance : VIII-200 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-2-10-001862-8 Prix : 105 F Note générale : Notes bibliogr. Langues : Français (fre) Catégories : 300 Sciences sociales:371 Les écoles et leurs activités, enseignement spécialisé, éducation spéciale Mots-clés : Enseignants Formation France 1970-.... Pédagogie Méthodologie Enseignement évaluation Index. décimale : 371 Se former pour enseigner [texte imprimé] / Patrice Pelpel, Auteur . - [Nouv. éd.] . - Dunod, 1993 . - VIII-200 p. : ill. ; 24 cm. - (Savoir enseigner) .
ISBN : 978-2-10-001862-8 : 105 F
Notes bibliogr.
Langues : Français (fre)
Catégories : 300 Sciences sociales:371 Les écoles et leurs activités, enseignement spécialisé, éducation spéciale Mots-clés : Enseignants Formation France 1970-.... Pédagogie Méthodologie Enseignement évaluation Index. décimale : 371 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 110310 371.3 PEL -1 Livre Library Shelf Disponible La sécurité en laboratoire de chimie et de biochimie / André Picot
Titre : La sécurité en laboratoire de chimie et de biochimie Type de document : texte imprimé Auteurs : André Picot (1937-....), Auteur; Philippe Grenouillet, Auteur; Marie-José Archieri, Collaborateur Mention d'édition : 2e éd. entiÚrement rev. et augm. Editeur : Londres : Tec et doc Année de publication : 1992 Importance : XVI-424 p. Présentation : ill., couv. ill. en coul. Format : 25 cm Accompagnement : Index et compléments, 63 p. ; 21 cm ISBN/ISSN/EAN : 978-2-85206-608-3 Prix : 528 F Note générale : Notes bibliogr. Langues : Français (fre) Catégories : 500 Sciences de la nature et mathématiques:540 Chimie et sciences connexes Mots-clés : Chimie clinique Laboratoires Mesures de sécurité Chimie Laboratoires Mesures de sécurité Substances dangereuses évaluation du risque Index. décimale : 540 La sécurité en laboratoire de chimie et de biochimie [texte imprimé] / André Picot (1937-....), Auteur; Philippe Grenouillet, Auteur; Marie-José Archieri, Collaborateur . - 2e éd. entiÚrement rev. et augm. . - Londres : Tec et doc, 1992 . - XVI-424 p. : ill., couv. ill. en coul. ; 25 cm + Index et compléments, 63 p. ; 21 cm.
ISBN : 978-2-85206-608-3 : 528 F
Notes bibliogr.
Langues : Français (fre)
Catégories : 500 Sciences de la nature et mathématiques:540 Chimie et sciences connexes Mots-clés : Chimie clinique Laboratoires Mesures de sécurité Chimie Laboratoires Mesures de sécurité Substances dangereuses évaluation du risque Index. décimale : 540 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 110495 540 SEC -1 Livre Library Shelf Disponible Seismic data interpretation and evaluation for hydrocarbon exploration and production : a guide ... for beginners / Niranjan C. Nanda
Titre : Seismic data interpretation and evaluation for hydrocarbon exploration and production : a guide ... for beginners Type de document : texte imprimé Auteurs : Niranjan C. Nanda, Auteur Mention d'édition : Second Edition Editeur : Berlin ; New York : Springer, Année de publication : 2016 Importance : 224 Page Présentation : ill Format : 25cm ISBN/ISSN/EAN : 978-3-319-26489-9 Langues : Anglais (eng) Catégories : 551.22 Seismology.
551.22 Paleoseismology -- Methodology.
551.22 Volcanoes.Mots-clés : Seismic data interpretation and evaluation for hydrocarbon exploration and production : a guide ... for beginners' ' Index. décimale : 551.22 Seismic data interpretation and evaluation for hydrocarbon exploration and production : a guide ... for beginners [texte imprimé] / Niranjan C. Nanda, Auteur . - Second Edition . - [S.l.] : Berlin ; New York : Springer,, 2016 . - 224 Page : ill ; 25cm.
ISBN : 978-3-319-26489-9
Langues : Anglais (eng)Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 0-120391 551.22 NAN Livre Library Repository Exclu du prĂȘt Seismic data interpretation and evaluation for hydrocarbon exploration and production / Niranjan C Nanda
Titre : Seismic data interpretation and evaluation for hydrocarbon exploration and production : A practitioner's guide Type de document : texte imprimé Auteurs : Niranjan C Nanda, Auteur Editeur : Springer Internatioal Publishing Switzerlsnd Année de publication : 2016 Importance : xv,304 pages Présentation : illustrations (some colors) Format : 26 cm ISBN/ISSN/EAN : 978-3-03-075300-9 Langues : Anglais (eng) Catégories : 551.22 Seismology--Data processing Mots-clés : Seismic data interpretation and evaluation for hydrocarbon exploration and production Index. décimale : 551.22 Résumé : This book is meant for geoscientists and engineers who are beginners, and introduces them to the field of seismic data interpretation and evaluation. The exquisite seismic illustrations and real case examples interspersed in the text help the readers appreciate the interpretation of seismic data in a simple way, and at the same time, emphasize the multidisciplinary, integrated practical approach to data evaluation. A concerted effort has been made for the readers to realize that mindless interpretation of seismic data using sophisticated software packages, without having a grasp on the elementary principles of geology and geophysics, and coupled with their over-reliance on workstations to provide solutions can have appalling results all too very often Seismic data interpretation and evaluation for hydrocarbon exploration and production [texte imprimé] : A practitioner's guide / Niranjan C Nanda, Auteur . - [S.l.] : Springer Internatioal Publishing Switzerlsnd, 2016 . - xv,304 pages : illustrations (some colors) ; 26 cm.
ISBN : 978-3-03-075300-9
Langues : Anglais (eng)
Catégories : 551.22 Seismology--Data processing Mots-clés : Seismic data interpretation and evaluation for hydrocarbon exploration and production Index. décimale : 551.22 Résumé : This book is meant for geoscientists and engineers who are beginners, and introduces them to the field of seismic data interpretation and evaluation. The exquisite seismic illustrations and real case examples interspersed in the text help the readers appreciate the interpretation of seismic data in a simple way, and at the same time, emphasize the multidisciplinary, integrated practical approach to data evaluation. A concerted effort has been made for the readers to realize that mindless interpretation of seismic data using sophisticated software packages, without having a grasp on the elementary principles of geology and geophysics, and coupled with their over-reliance on workstations to provide solutions can have appalling results all too very often Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 125616 551.22 NAN Livre Library Repository Exclu du prĂȘt Statistical 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
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114678 664 BOW Livre Library Repository Exclu du prĂȘt 114679 664 BOW-1 Livre Library Shelf Disponible 114680 664 BOW-2 Livre Library Shelf Disponible 114681 664 BOW-3 Livre Library Shelf Disponible Stratigraphic reservoir characterization for petroleum geologists, geophysicists, and engineers : origin, recognition, initiation, and reservoir quality / Slatt Roger M.
Titre : Stratigraphic reservoir characterization for petroleum geologists, geophysicists, and engineers : origin, recognition, initiation, and reservoir quality Type de document : texte imprimé Auteurs : Slatt Roger M., Auteur Editeur : Amsterdam : Elsevier Année de publication : 2013 Importance : xvi, 671 pages : illustrations, maps Format : 24 cm. ISBN/ISSN/EAN : 978-0-444-56365-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Stratigraphic traps (Petroleum geology)
Oil fields--EvaluationIndex. décimale : 553.28 Stratigraphic reservoir characterization for petroleum geologists, geophysicists, and engineers : origin, recognition, initiation, and reservoir quality [texte imprimé] / Slatt Roger M., Auteur . - Amsterdam : Elsevier, 2013 . - xvi, 671 pages : illustrations, maps ; 24 cm..
ISBN : 978-0-444-56365-1
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Stratigraphic traps (Petroleum geology)
Oil fields--EvaluationIndex. décimale : 553.28 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114984 553.28 SLA Livre Library Repository Exclu du prĂȘt The microbiological safety of low water activity foods and spices / Joshua B GURTLER
Titre : The microbiological safety of low water activity foods and spices Type de document : texte imprimé Auteurs : Joshua B GURTLER, Editeur (scientifique); Michael P DOYLE, Editeur (scientifique); Jeffrey L. KOMACKI, Editeur (scientifique) Editeur : New York : Springer Année de publication : 2014 Importance : 444p Présentation : ill,.(some col) Format : 24cm ISBN/ISSN/EAN : 978-1-493-92061-7 Langues : Anglais (eng) Mots-clés : Food Safety,.. Index. décimale : 664.0015 The microbiological safety of low water activity foods and spices [texte imprimé] / Joshua B GURTLER, Editeur (scientifique); Michael P DOYLE, Editeur (scientifique); Jeffrey L. KOMACKI, Editeur (scientifique) . - New York : Springer, 2014 . - 444p : ill,.(some col) ; 24cm.
ISBN : 978-1-493-92061-7
Langues : Anglais (eng)
Mots-clés : Food Safety,.. Index. décimale : 664.0015 Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 116045 664.0015 GUR Livre Library Repository Exclu du prĂȘt Thermal food processing. / Da-Wen SUN
Titre : Thermal food processing. : new technologies and quality issues Type de document : texte imprimé Auteurs : Da-Wen SUN, Auteur Mention d'édition : 2nd ed. Editeur : Boca Raton, FL : CRC Press Année de publication : 2012 Importance : xix, 666 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-87678-7 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Food--Storage.
Food--Preservation.
TECHNOLOGY & ENGINEERING / Food SciencIndex. décimale : 664.028 Résumé : The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes"-- Provided by publisher.
"Preface Thermal processing is one of the most important processes in the food industry. The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature. The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as associated with thermal processing is always some undesirable degradation of heat-sensitive quality attributes. The first edition of this book was published in 2006, with the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies. This will continue to be the purpose of this second edition. In the second edition, besides updating or rewriting individual chapters with the latest developments in each topic area, five new chapters have been added in order to enhance the contents of the book. In Part I, two new chapters, Thermal Effects in Food Microbiology and Modeling Thermal Microbial Inactivation Kinetics, have been added to provide fundamental knowledge of the related food safety issues raised in subsequent chapters. In Part II, a new chapter, Thermal Processing of Fruits and Fruit Juices, has been added to provide a complete coverage of thermally processed food products"-- Provided by publisher.
SubjectsNote de contenu : Series
Contemporary food engineering
Thermal food processing. [texte imprimé] : new technologies and quality issues / Da-Wen SUN, Auteur . - 2nd ed. . - [S.l.] : Boca Raton, FL : CRC Press, 2012 . - xix, 666 p. : ill. ; 26 cm.
ISBN : 978-1-439-87678-7
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Food--Storage.
Food--Preservation.
TECHNOLOGY & ENGINEERING / Food SciencIndex. décimale : 664.028 Résumé : The challenge of maintaining both quality and safety in the thermal processing of foods results from the degradation of heat-sensitive quality attributes during processing. The editor of Thermal Food Processing: New Technologies and Quality Issues presents a comprehensive reference through authors that assist in meeting this challenge by explaining the latest developments and analyzing the latest trends in thermal food processing research and development. The book is divided into three parts for easy reference. Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial neural network modeling, and computational fuel dynamics. Part II, Quality and Safety of Thermally Processed Food, provides the latest research and development information used to maintain high quality and safety standards for certain types of food products including thermally processed meat, poultry, fishery products, dairy products, canned foods, and vegetables. Part III, Innovations in Thermal Food Processes, details existing, alternative thermal processing technologies, outlining their potential, future application in the food industry. These innovations include the ohmic heating technique, radio frequency energies, infrared rays, the combination of pressure and pH with thermal processing, and time-temperature integrators used in evaluating and controlling thermal processes"-- Provided by publisher.
"Preface Thermal processing is one of the most important processes in the food industry. The concept of thermal processing is based on heating foods for a certain length of time at a certain temperature. The challenge of developing advanced thermal processing for the food industry is continuing in line with the demand for enhanced food safety and quality as associated with thermal processing is always some undesirable degradation of heat-sensitive quality attributes. The first edition of this book was published in 2006, with the aim of providing a comprehensive review of the latest developments in thermal food processing technologies, of stressing topics vital to the food industry today, of pinpointing the trends in future research and development, and of assembling essential, authoritative, and complete references and data that can be used by the researcher in the university and research institution or can serve as a valuable reference source for undergraduate and postgraduate studies. This will continue to be the purpose of this second edition. In the second edition, besides updating or rewriting individual chapters with the latest developments in each topic area, five new chapters have been added in order to enhance the contents of the book. In Part I, two new chapters, Thermal Effects in Food Microbiology and Modeling Thermal Microbial Inactivation Kinetics, have been added to provide fundamental knowledge of the related food safety issues raised in subsequent chapters. In Part II, a new chapter, Thermal Processing of Fruits and Fruit Juices, has been added to provide a complete coverage of thermally processed food products"-- Provided by publisher.
SubjectsNote de contenu : Series
Contemporary food engineering
RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114783 664.028 SUN Livre Library Repository Exclu du prĂȘt 0-118680 664.028 SUN Livre Library Shelf Disponible 114784 664.028 SUN-1 Livre Library Shelf Disponible 114785 664.028 SUN-2 Livre Library Shelf Disponible 114786 664.028 SUN-3 Livre Library Shelf Disponible 2nd.ed.. Handbook of plant-based fermented food and beverage technology / Y. H. HUI; E. ĂzgĂŒl Evranuz
Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimĂ© Auteurs : Y. H. HUI, Editeur (scientifique); E. ĂzgĂŒl Evranuz, Collaborateur Mention d'Ă©dition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group AnnĂ©e de publication : 2012 Importance : xix, 801 p. PrĂ©sentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note gĂ©nĂ©rale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Handbook of plant-based fermented food and beverage technology [texte imprimĂ©] / Y. H. HUI, Editeur (scientifique); E. ĂzgĂŒl Evranuz, Collaborateur . - 2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm.
ISBN : 978-1-439-84904-0
ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
RĂ©servation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section DisponibilitĂ© 114682 664.024 HAN Livre Library Repository Exclu du prĂȘt 114690 664.024 HAN-1 Livre Library Shelf Disponible 114691 664.024 HAN-2 Livre Library Shelf Disponible 114692 664.024 HAN-3 Livre Library Shelf Disponible 2nd.ed.. Handbook of plant-based fermented food and beverage technology
Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
Where to RequestRequest this Item
CALL NUMBER
TP371.44 .H358 2012b
Copy 2
Request in
Jefferson or Adams Building Reading Rooms
Status
Not Charged
CALL NUMBER
TP371.44 .H358 2012b
Copy 1
Request in
Reference - Science Reading Room (Adams, 5th Floor)
Status
Not Charged
Top
Send Us Your Feedback
Session Timeout
Your session will end in 115 seconds
Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm..
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
Where to RequestRequest this Item
CALL NUMBER
TP371.44 .H358 2012b
Copy 2
Request in
Jefferson or Adams Building Reading Rooms
Status
Not Charged
CALL NUMBER
TP371.44 .H358 2012b
Copy 1
Request in
Reference - Science Reading Room (Adams, 5th Floor)
Status
Not Charged
Top
Send Us Your Feedback
Session Timeout
Your session will end in 115 seconds
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité aucun exemplaire 3. A complete course in canning and related processes / Donald L. DOWNING
Titre : A complete course in canning and related processes Type de document : texte imprimé Auteurs : Donald L. DOWNING, Auteur Mention d'édition : 13th Ed. Editeur : Publication Data Année de publication : 1996 Importance : xiv, 610 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-0-930027-28-5 Note générale : Includes bibliographical references and indexes Langues : Anglais (eng) Mots-clés : Processing procedures for canned food products Index. décimale : 664.09 A complete course in canning and related processes [texte imprimé] / Donald L. DOWNING, Auteur . - 13th Ed. . - [S.l.] : Publication Data, 1996 . - xiv, 610 p. : ill. ; 23 cm.
ISBN : 978-0-930027-28-5
Includes bibliographical references and indexes
Langues : Anglais (eng)
Mots-clés : Processing procedures for canned food products Index. décimale : 664.09 Réservation
RĂ©server ce document
Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 100402 664.02 DON3 -1 Livre Library Shelf Disponible 115228 664.02 DON3 -3 Livre Library Shelf Disponible 115229 664.02 DON3 -4 Livre Library Shelf Disponible 115224 664.02 DON3-2 Livre Library Shelf Disponible