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Affiner la recherche3. 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
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Titre : Biotechnology in agriculture and food processing : opportunities and challenges Type de document : texte imprimé Auteurs : Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2013 Importance : xvi, 621 pages : illustrations Format : 24 cm ISBN/ISSN/EAN : 978-1-439-88836-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
Biotechnology in agriculture and food processing [texte imprimé] : opportunities and challenges / Parmjit S. PANESAR, Auteur; Satwinder S. MARWAHA, Auteur . - USA : CRC Press,Taylor & Francis Group, 2013 . - xvi, 621 pages : illustrations ; 24 cm.
ISBN : 978-1-439-88836-0
Includes bibliographical references and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Biotechnology.
Crops--Genetic engineering.
Agricultural processing.
Biotechnology--Industrial applications.
MEDICAL / Biotechnology.
TECHNOLOGY & ENGINEERING / Food Science.Index. décimale : 664 Résumé : "An instructive and comprehensive overview of the use of biotechnology in various agriculture and food applications, this book discusses the current status of applications for improving quality and productivity of agriculture and food products. It discusses plant tissue culture techniques, genetic engineering in food ingredient production, bio-fertilizers, bio-pesticides, enzymes, genetically modified foods etc. The book is divided into four parts: fundamental concepts, biotechnology in agriculture, biotechnology in food processing and biotechnological management of crop residues and waste/by products of agro industries"-- Provided by publisher.
"Preface Biotechnology has a long history of use in agriculture and food processing. It is truly a key technology and has played a significant role in these areas. It represents a combination of both traditional and latest techniques based on molecular biology and recombinant DNA technology. It has not only been helpful in boosting the yield of agricultural crops but has also led to the generation of novel varieties, which can play a significant role in overcoming the problem of hunger and malnutrition worldwide. Biotechnological techniques in food processing offer the prospect of improving existing processes and developing novel products. The applications of biotechnology range from the production of fermented foods to the development of biosensors and food safety kits, which can help ensure the quality and safety of food products. Agriculture and food processing are integrated disciplines, with the latter having its roots in the former. The role of biotechnology in these areas reflects the true picture of its range of applications from "farm to fork." Keeping this in view, the compilation of this volume is expected to provide comprehensive information to the readers on the subject of biotechnology at one platform. The objective of this volume is to provide a perspective on the important biotechnological issues that have direct relevance to agriculture and food processing. Even with restricted perspective, the potential range of the topics is enormous, and it is not possible to review the whole field comprehensively in a single volume. Hence, a careful selection of chapters has been made to provide readers with both an in-depth study and a broad perception"-- Provided by publisher.
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Titre : 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
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Titre : Food processing technology : principles and practice Type de document : texte imprimé Auteurs : FELLOWS P. (Peter), Auteur Mention d'édition : 3rd ed. Editeur : Woodhead Publishing Limited Année de publication : 2011 Importance : xvi,913p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-84569-216-2 Note générale : Includes and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Food processing technology [texte imprimé] : principles and practice / FELLOWS P. (Peter), Auteur . - 3rd ed. . - Oxford : Woodhead Publishing Limited, 2011 . - xvi,913p. : ill. ; 24cm..
ISBN : 978-1-84569-216-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food processing Index. décimale : 664 Réservation
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Titre : Food product design : a computer-aided statistical approach Type de document : texte imprimé Auteurs : HU Ruguo, Auteur Editeur : CRC Press Année de publication : 1999 Importance : xiii, 225 p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-566-76743-9 Note générale : Includes bibliographical references (p. 207-212) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Food product design [texte imprimé] : a computer-aided statistical approach / HU Ruguo, Auteur . - [S.l.] : CRC Press, 1999 . - xiii, 225 p. : ill. ; 24cm..
ISBN : 978-1-566-76743-9
Includes bibliographical references (p. 207-212) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade--Data processing Food industry and trade--Statistical methods. Index. décimale : 664 Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116003 664 HUR Livre Library New book Exclu du prêt
Titre : Functional food product development Type de document : texte imprimé Editeur : Chichester, West Sussex : Wiley-Blackwell Année de publication : 2010 Importance : xiv, 512 p. Présentation : ill. (some col.), maps Format : 25cm. ISBN/ISSN/EAN : 978-1-405-17876-1 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
Functional food product development [texte imprimé] . - Chichester, West Sussex : Wiley-Blackwell, 2010 . - xiv, 512 p. : ill. (some col.), maps ; 25cm..
ISBN : 978-1-405-17876-1
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):613 Promotion de la santé:613.2 Diététique: aliments et boissons. Valeur nutritive des aliments Mots-clés : Functional foods.
Food industry and trade.
Food Technology--methods Food--standards Food-Processing Industry--methods Nutritional Physiological PhenomenaIndex. décimale : 613.2 Résumé : "The market for functional food products is estimated at between US$10 billion and US$30 billion and is expected to double by 2010. With this demand for new products comes a demand for product development and supporting literature for that purpose. This book provides a much-needed review of important opportunities for new products from many perspectives including from those with in-depth knowledge of as-yet unfulfilled health-related needs. The book addresses functional food product development from a number of perspectives: the process itself; idea creation; regulation; health research that may provide opportunities; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, the book presents practical information for use in functional food product development. It is intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science"--Provided by publisher. Note de contenu :
Machine generated contents note: Functional Foods Introduction.1. Functional Food Product Development.Jim Smith, Food Technology Centre, Canada.2. Functional Food Product Invention.Doug Hall, Eureka Ranch, Cincinnati, USA.3. Current Regulatory Status of Functional Foods and Health Claims in major markets.Sandy Lawrie, Head, Novel Foods Division, Food Standards Agency, UK.Health Issues and Functional Food Product Development.4. Neurological disorders (such as Alzheimer's disease).Michael Mayne, Science Director, Institute of Nutrisciences & Health, NRC, Canada.5. Obesity-related disorders (such as Diabetes).Yanwen Wang, Institute of Nutrisciences & Health, NRC, Canada.6. Infection and immunity (such as viral infections).Jim Johnston, Institute of Nutrisciences & Health, NRC, Canada.7. Cancer.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.
8. Heart Disease.Lyndon Kurth, Food Science Australia.or.Claire Hasler, executive director, Functional Foods for Health Program, Department of Food Science and Human Nutrition, University of Illinois, Urbana, Illinois.9. Ageing.Professor Claude Remacle is Head of the Unit of Animal Biology at the Universite; Catholique de Louvain, Belgium, where Dr Brigitte Reusens is a senior scientist.or.Peter McLennan, University of Wollongong, Australia.10. Bone Health.E.Offord, Nestle, Switzerland.or.Wendy E. Ward, Assistant Professor, Department of Nutritional Sciences.Faculty of Medicine, University of Toronto, Canada.Ingredients for Development of Functional Foods.11. Plant functional ingredients.Peter Jones, Director, Richardson Centre for Functional Foods and Nutraceuticals, Winnipeg, Canada.12. Probiotics and Prebiotics.Chantal Cayuela, Danone Vitapole Recherche, Nutrivaleur, Head of the Research Unit Nutrition and Probiotic, 92350 Le Plessis Robinson-France.13. Functional Dietary Fibre.Raija Tahvonen, and Seppo Salminen, department of biochemistry and food chemistry at the University of Turku, Finland.14. Functional Lipids.David J.A. Jenkins, Professor, Canada Research Chair in Nutrition and Metabolism, Department of Nutritional Sciences, University of Toronto, Canada.
15. Marine functional ingredients.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.Processing Opportunities.16. Ultrasound in functional food product development.Mircea Vinaturo, USA.17. Supercritical Fluid Extraction Technology in functional food product development.Uy Nguyen, Norac Technologies Inc., Edmonton, Alberta, Canada.18. Microencapsulation.Mary Ann Augustin, Food Science Australia.Other Functional Food Product Opportunities.19. Functional foods in sports.RJ Maughan, Aberdeen U, Scotland.20. Functional Foods for brain health.CR Markus, University of Maastricht, Belgium.Case Studies - Taking New Functional Food Products to Market.21. Meg-3.Colin Barrow, Research Director, Ocean Nutrition Canada, Halifax, Canada.22. Functional Cereal Products.Kellogg Development Centre, USA.23. Calcium-fortified Orange Juice.Coca-Cola, USA.24. Presidents Choice Functional Foods - a retailers' perspective.Loblaws, Canada.
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Code-barres Cote Support Localisation Section Disponibilité 116119 613.2 FUN Livre Library New book Exclu du prêt
Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur . - 2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm.
ISBN : 978-1-439-84904-0
ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
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2012000693
Dewey class no.
664/.024
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TEC012000
Type of material
Book
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Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm..
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
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2012000693
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664/.024
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TEC012000
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ISBN : 978-1-11-945218-8
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques Mots-clés : Better together : 8 ways working with women leads to extraordinary products and profits Index. décimale : 658.30082 Résumé : "It is the year 2017 and gender equality and womenthrivingin work place without fear of sexual harassment or discrimination is the #1 unsolved social issue of our time. Better Together: 8 Ways Working with Women Leads to Extraordinary Products and Profitsoffers a rare and startling look at the business world through the lens of an expert looking in and plots out how ALL types of businesses can gain a competitive advantage and excel past competitors by simply nurturing an equal blend of men and women on leadership teams and staff. It focuses on powerful and implementable solutions that any CEO, manager, or team leader can put to use to ensure that women thrive within the organization, leading to the business being more successful, customers happier, and employees more fulfilled. Author Jonathan Sposato knows the challenges facing women in startup tech and venture capital today because he specifically builds his companies with-out those obstacles. He credits the unprecedented success of his businesses on his brand of gender-balanced culture, and in this fully practical guidebook to his celebrated style of team building, he puts his eight secrets to profiting through diversity in your hands. These secrets are not just for tech companies, but for teams and companies in ANY industry. It is the culmination of extensive research on the many issues that affect gender equality (or lack thereof) in the workplace, exhaustive interviews with many powerful female CEOs and executives who have been brave in sharing stories of their own personal struggles andtriumphs, as well as Jonathan's own experiences as a male entrepreneur, CEO, and angel investor in supporting the advancement of women in business. The book also shows us why thats not only the right thing to do, but the smart thing to do economically. With the same entertaining and informative delivery that makes him a sought-after speaker worldwide, Jonathan walks you through adjusting your own culture to open the FULL potential of your workforce. The data will amaze you and the real-world voices will inspire you, and withBetter Togetheryou can achieve more success with more women on your team. If you care about inclusivity and beating the forces that prevent it, you will want to read this book. About the Author;Jonathan Sposato is chairman and co-founder of Geekwire, PicMonkey, and WeCount.org, and in general, a serial startup founder. Since his early days as a high-performingplayer on the first Xbox and Xbox games business, hes gone on to add numerous awards for innovation, voted CEO of theYear for Picnik.com, receiving the University of Washingtons Man of Integrity award, and becoming the only person to sell two companies to Google. He recently promised all his future investments to female-founded companiesanother first in the technology industry."-- Provided by publisher Exemplaires
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Titre : Bioenergy production by anaerobic digestion : using agricultural biomass and organic wastes Type de document : texte imprimé Editeur : London [New York] : Earthscan from Routledge/Talyor & Francis Group Année de publication : 2013 Importance : xxx, 442 pages : Présentation : illustrations Format : 26cm. ISBN/ISSN/EAN : 978-0-415-69840-5 Note générale : Includes bibliographical references and index.
Includes bibliographical references and indexLangues : Anglais (eng) Mots-clés : Sewage--Purification--Anaerobic treatment.
Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
SOCIAL SCIENCE / Agriculture & Food.
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ISBN : 978-0-415-69840-5
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Includes bibliographical references and index
Langues : Anglais (eng)
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Biogas.
Agricultural wastes as fuel.
TECHNOLOGY & ENGINEERING / Agriculture / Sustainable Agriculture.
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ISBN : 978-0-935584-57-8
Includes bibliographical references and index.
Langues : Anglais (eng)Réservation
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Langues : Anglais (eng)
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ISBN : 978-0-13-187374-2
Includes and index
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.382 Technique des communications Mots-clés : Signal processing--Digital techniques. Index. décimale : 621.382 Résumé : En ligne : http://books.google.com.kh/books/about/Digital_Signal_Processing.html?id=H_5SAAA [...] Réservation
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Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
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ISBN : 978-0-89181-373-6
Includes bibliographical references.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Oil well logging, Electric.
Oil well logging, Acoustic.
Petroleum--Geology--Data processing.
Imaging systems in geology.
Petroleum engineering.Index. décimale : 622.1 Note de contenu : Series
AAPG memoir ; 92Réservation
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Titre : Ecology and management of food-industry pests Type de document : texte imprimé Auteurs : GORHAM,J. R.,, Auteur Editeur : Association of Official Analytical Chemists, Année de publication : 1991 Importance : x, 595 p. : ill., maps Format : 29cm,. ISBN/ISSN/EAN : 978-0-935584-45-5 Note générale : Includes bibliographical references and indexes. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Ecology and management of food-industry pests [texte imprimé] / GORHAM,J. R.,, Auteur . - [S.l.] : Association of Official Analytical Chemists,, 1991 . - x, 595 p. : ill., maps ; 29cm,..
ISBN : 978-0-935584-45-5
Includes bibliographical references and indexes.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Storage.
Food storage pests--Ecology.
Food storage pests--Control.Index. décimale : 664 Réservation
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Titre : English grammar in use : a self-study reference and practice book for intermediate students of English ; with answers Type de document : document multimédia Auteurs : Raymond Murphy (1946-....), Auteur Mention d'édition : 3rd edition Editeur : Cambridge : Cambridge University Press Année de publication : cop. 2004 Importance : 1 vol. (X-379 p.) Présentation : ill. en coul. Format : 27 cm ISBN/ISSN/EAN : 978-0-521-53290-7 Prix : 16.75 EUR Note générale :
Book accompanied by CD-ROM: English grammar in use CD-ROM. Version 1.0 : hundreds of additional exercises to accompany the third edition of the book ; and booklet: English grammar in use CD-ROM user's guide / Miles Craven and Brigit Viney.
Includes index.
Langues originales : Anglais (eng) Mots-clés : English language--Textbooks for foreign speakers.
English language--Grammar--Problems, exercises, etc.
English language--Computer-assisted instruction for foreign speakersIndex. décimale : 428.2 English grammar in use [document multimédia] : a self-study reference and practice book for intermediate students of English ; with answers / Raymond Murphy (1946-....), Auteur . - 3rd edition . - Cambridge : Cambridge University Press, cop. 2004 . - 1 vol. (X-379 p.) : ill. en coul. ; 27 cm.
ISBN : 978-0-521-53290-7 : 16.75 EUR
Book accompanied by CD-ROM: English grammar in use CD-ROM. Version 1.0 : hundreds of additional exercises to accompany the third edition of the book ; and booklet: English grammar in use CD-ROM user's guide / Miles Craven and Brigit Viney.
Includes index.
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Titre : Enzymes in fruit and vegetable processing : Chemistry and engineering applications Type de document : texte imprimé Auteurs : Alev BAYINDIRLI, Auteur Editeur : Taylor & Francis Group,LLC Importance : xiii+391p. Présentation : ill, som graph,. Format : 24cm. ISBN/ISSN/EAN : 978-1-420-09433-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Fruit-processing vegetables-processing Enzymes-Biotechnology Index. décimale : 664.8 Enzymes in fruit and vegetable processing [texte imprimé] : Chemistry and engineering applications / Alev BAYINDIRLI, Auteur . - [S.l.] : Taylor & Francis Group,LLC, [s.d.] . - xiii+391p. : ill, som graph,. ; 24cm..
ISBN : 978-1-420-09433-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Fruit-processing vegetables-processing Enzymes-Biotechnology Index. décimale : 664.8 Réservation
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Titre : Food Biotechnology Type de document : texte imprimé Auteurs : S. C. Bhatia, Auteur Editeur : Woodhead Publishing Année de publication : 2016 Importance : 411 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-93-85059-18-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Biotechnology Index. décimale : 664 Food Biotechnology [texte imprimé] / S. C. Bhatia, Auteur . - [S.l.] : Woodhead Publishing, 2016 . - 411 Page : ill (graph...) ; 24cm.
ISBN : 978-93-85059-18-6
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Titre : Food chemistry Type de document : texte imprimé Auteurs : Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur Mention d'édition : 4th.ed. Année de publication : 2009 Importance : xliv,1070p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-3-540-69935-4 Note générale : Includes and index Langues : Anglais (eng) Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] / Hans-Dieter BELITZ, Auteur; Grosch, W, Auteur; Schieberle, Peter, Auteur . - 4th.ed. . - 2009 . - xliv,1070p. : ill. ; 24cm..
ISBN : 978-3-540-69935-4
Includes and index
Langues : Anglais (eng)
Catégories : 664.07 Tests,analyse, contr6oler de la qualité Mots-clés : Food chemistry Index. décimale : 664.07 Exemplaires
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Titre : Food chemistry Type de document : texte imprimé Auteurs : Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) Mention d'édition : 4th Edition Editeur : Boca Raton : CRC Press Année de publication : 2008 Importance : 1144p Format : 26cm ISBN/ISSN/EAN : 978-0-84939-272-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Chemistry Index. décimale : 664 Food chemistry [texte imprimé] / Srinivasan. DAMODARAN, Editeur (scientifique); Kirk L. PARKIN, Editeur (scientifique); Fennema Owen R., Editeur (scientifique) . - 4th Edition . - Boca Raton : CRC Press, 2008 . - 1144p ; 26cm.
ISBN : 978-0-84939-272-6
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Titre : Food chemistry : Vol.2 Type de document : texte imprimé Auteurs : Fennema Owen R.(edited), Auteur Mention d'édition : 2nd éd. Editeur : Marcel Dekker,Inc. Importance : 991 p. Présentation : ill. Format : 28 cm Note générale : Includes and index Langues : Anglais (eng) Mots-clés : Food chemistry Index. décimale : 664.07 Food chemistry [texte imprimé] : Vol.2 / Fennema Owen R.(edited), Auteur . - 2nd éd. . - New York : Marcel Dekker,Inc., [s.d.] . - 991 p. : ill. ; 28 cm.
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Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
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Titre : Food safety management programs : applications, best practices, and compliance Type de document : texte imprimé Auteurs : NEWSLOW, Debby L, Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 363p. Présentation : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-439-82679-9 Note générale : Includes bibliographical references and index Langues : Français (fre) Catégories : 300 Sciences sociales:363 Autres problèmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Food safety management programs [texte imprimé] : applications, best practices, and compliance / NEWSLOW, Debby L, Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 363p. : ill. ; 24cm..
ISBN : 978-1-439-82679-9
Includes bibliographical references and index
Langues : Français (fre)
Catégories : 300 Sciences sociales:363 Autres problèmes et services sociaux:363.192 Foods Mots-clés : Food industry and trade.- Quality control.
Food industry and trade.- Management.
Food- Safety measures.Index. décimale : 363.192 Résumé : The valueof an effective well-defined. Implemented, and maintained management system is priceless. Besed on the reqirement of ISO 22000, and PAS 220, this text provides a collection of participation- basedtools that can be applied to the development, implementation, and maintenance of a management-based sytem in the food industry. The book clearly explains how to choose the right system for an organization, what the requirements are, how to identify gaps in the syetem, and ways to integrate these resources into individual operations. The author also compares SIO and HACCP programs as well as includes case studies from profrssionals. Provided by publisher. Exemplaires
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Titre : Handbook of food preservation Type de document : texte imprimé Mention d'édition : 2nd ed. Editeur : Boca Raton : CRC Press Année de publication : cop. 2007 Collection : Food science and technology num. 167 Importance : 1 vol (XVII-1068 p.) Présentation : ill. Format : 27 cm ISBN/ISSN/EAN : 978-1-574-44606-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food Preservation Index. décimale : 664 Handbook of food preservation [texte imprimé] . - 2nd ed. . - CRC Press, cop. 2007 . - 1 vol (XVII-1068 p.) : ill. ; 27 cm. - (Food science and technology; 167) .
ISBN : 978-1-574-44606-7
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Titre : Handbook of food products manufacturing : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVI, 1131 S. Présentation : Ill., graph. Darst. Format : 26 cm ISBN/ISSN/EAN : 978-0-470-12524-3 Note générale : Includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Handbook of food products manufacturing [texte imprimé] : V.1 Principle, Bakery, Beverages, Cereals, Fruits, and Functional Foods . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVI, 1131 S. : Ill., graph. Darst. ; 26 cm.
ISBN : 978-0-470-12524-3
Includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food manufacturing principles and details the processing and manufacturing of products in the fields of: Bakery, Beverages, Cereals, Cheese, Confectionary, Fats, Fruits, and Functional Foods. Note de contenu : PREFACE. CONTRIBUTORS LIST. PART A: FOOD MANUFACTURING: BACKGROUND. Section I: Principles and Establishments Classification. 1. Fundamentals of Food Manufacturing (Wai-Kit Nip). 2. Fermented Products and Their Manufacture (Wai-Kit Nip). 3. Food Manufacturing in the United States: Standard Industrial Classification (Y.H. Hui). Section II: Flavors: Food Processing, Product Developments, and Recent Advances. 4. Food Flavorings: Principles of Applications (Taiwo O. Omobuwajo). 5. Product Development (Taiwo O. Omobuwajo). 6. Extraction Modes (Marisa F. Mendes, Fernando L.P. Pessoa, Si'lvio A.B. Vieira De Melo, and Eduardo M. Queiroz). 7. Distillation and Drying (Fernando L.P. Pessoa, Marisa F. Mendes, Eduardo M. Queiroz, Si'lvio A.B. Vieira de Melo, and David Lee Nelson). 8. Genetic Engineering (Gla'ucia Maria Pastore and Gabriela Alves Macedo). 9. Flavor Compounds Produced by Fungi, Yeasts, and Bacteria (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 10. Flavor Production by Solid and Liquid Fermentation (Carlos R. Soccol, Adriane B.P. Medeiros, Luciana P.S. Vandenberghe, and Adenise L. Woiciechowski). 11. Herbs, Spices, and Essential Oils (Alain Darriet). Section III: Food Sanitation and Establishment Inspection. 12. FDA GMPs, HACCP, and the Food Code (Nanna Cross). 13. Food Establishment Inspection (Y.H. Hui). PART B: FOOD PRODUCTS MANUFACTURING. Section IV: Bakery Products. 14. Manufacturing of Bread and Bakery Products (Weibiao Zhou and Nantawan Therdthai). 15. Muffins and Bagels (Nanna Cross). 16. Fundamentals of Cakes: Ingredients and Production (Frank D. Conforti). 17. Traditional Italian Products from Wheat and Other Starchy Flours (M. Ambrogina Pagani, Mara Lucisano, and Manuela Mariotti). 18. Flavor Migration in Solid Food Matrices (Yi-Chung Fu). Section V: Beverages. 19. Carbonated Beverages (Daniel W. Bena). 20. The Beer Brewing Process: Wort Production and Beer Fermentation (Ronnie Willaert). 21. Manufacture of Whisky (Takefumi Yoneya). Section VI: Cereals: Rice and Noodles. 22. Rice-Based Products (C.M. Rosell and C. Collar). 23. Asian (Oriental) Noodles and Their Manufacture (Wai-Kit Nip). Section VII: Cheeses. 24. Cheddar and Related Hard Cheeses (Stephanie Clark and Shantanu Agarwal). 25. Pasteurized Process and Related Cheeses (Stephanie Clark and Shantanu Agarwal). 26. Cottage Cheese (Stephanie Clark and David E. Potter). 27. Cheese Varieties Made by Direct Acidification of Hot Milk (Ramesh C. Chandan). 28. Cream Cheese as an Acidified Protein-Stabilized Emulsion Gel (Arjen Bot, Frank A.M. Kleinherenbrink, Michel Mellema, and Christel K. Magnani). Section VIII: Confectionery. 29. Chocolate and Cocoa (Randall Hofberger and Nina Ann Tanabe). 30. Confectionery: Inspection and Enforcement (Y.H. Hui). Section IX: Fats and Oils. 31. Margarine and Dairy Spreads: Processing and Technology (Pernille Gerstenberg Kirkeby). 32. Cream Products (David W. Everett). 33. Influence of Processing on Virgin Olive Oil Quality (Maria Roca, Beatriz Gandul-Rojas, and M. Isabel Mi'nguez-Mosquera). Section X: Fruits and Fruit Juices. 34. Apple: Production, Chemistry, and Processing (Nirmal K. Sinha). 35. Strawberries and Blueberries: Phytonutrients and Products (Nirmal K. Sinha). 36. Major Tropical Fruits and Products: Banana, Mango, and Pineapple (Lillian G. Po). 37. Fruit Juices (Terri D. Boylston). 38. Dried Banana (Raquel Pinho Ferreira Guine and Maria Joao Barroca Dias). 39. Fresh-Cut Fruits (Olga Martin-Belloso, Robert Soliva-Fortuny, and Gemma Oms-Oliu). Section XI: Functional Foods. 40. Functional Foods and Ingredients (Chung-Ja C. Jackson and Gopinadhan Paliyath). 41. Functional Foods: International Considerations (Kelley Fitzpatrick). 42. Functional Foods Based on Dairy Ingredients (Ramesh C. Chandan and N.P. Shah). 43. Functional Properties of Milk Constituents (Ramesh C. Chandan). 44. Functional Foods Based on Meat Products (Francisco Jimenez-Comenero). 45. Gluten-Free Cereal Products as a Functional Food (Elke K. Arendt and Michelle M. Moore). VOLUME 1 INDEX. VOLUME 1 CONTENTS. VOLUME 2 CONTENTS. CUMULATIVE INDEX. Réservation
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Titre : Handbook of food products manufacturing : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables Type de document : texte imprimé Editeur : John Wiley & Sons, inc(Canada) Année de publication : 2007 Importance : XVIII, 1221 S. Présentation : ill. Format : 26 cm. ISBN/ISSN/EAN : 978-0-470-12525-0 Note générale : includes and index Langues : Anglais (eng) Langues originales : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Handbook of food products manufacturing [texte imprimé] : V.2 Health, Meat, Milk, Poultry, Seafood, and Vegetables . - Canada : John Wiley & Sons, inc(Canada), 2007 . - XVIII, 1221 S. : ill. ; 26 cm..
ISBN : 978-0-470-12525-0
includes and index
Langues : Anglais (eng) Langues originales : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food industry and trade Index. décimale : 664 Résumé : This authoritative reference covers food-manufacturing principles, and details the processing and manufacturing of products in the fields of: Health, Meat, Milk, Poultry, Seafood, and Vegetables. Exemplaires
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Titre : Handbook of vegetable preservation and processing Type de document : texte imprimé Auteurs : Y. H. (Yiu H.) Hui, Auteur Mention d'édition : Second Edition Editeur : New York : CRC Press Année de publication : 2016 Importance : 969 Page Présentation : ill (graph...) Format : 27cm ISBN/ISSN/EAN : 978-1-482-21228-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Handbook of vegetable preservation and processing Index. décimale : 664.8 Handbook of vegetable preservation and processing [texte imprimé] / Y. H. (Yiu H.) Hui, Auteur . - Second Edition . - New York : CRC Press, 2016 . - 969 Page : ill (graph...) ; 27cm.
ISBN : 978-1-482-21228-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments:664.8 Fruits et légumes Mots-clés : Handbook of vegetable preservation and processing Index. décimale : 664.8 Exemplaires
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Titre : HTML 5 for Masterminds : How to take advantage of HTML 5 create amazing websites and revolutionary applications Type de document : texte imprimé Auteurs : J.D. GAUCHAT, Auteur; Laura EDLUND, Editeur (scientifique) Mention d'édition : Revised éd.. Editeur : Mink Book (Juan Diego Gauchat) Année de publication : 2011 Importance : 418 p. Format : 25 cm. ISBN/ISSN/EAN : 978-1-463-60405-9 Langues : Anglais (eng) Catégories : 000 Généralités:Méthodes informatiques spéciales:Systèmes multimédias Mots-clés : HTML5 for masterminds Index. décimale : 006.7 Résumé : This book is not an introduction of HTML5 but instead a complete course that wil teach you how to build compelling websites and amazing web applications from screatch. Every chapter explores basic concepts as well as complicated issues of HTML5, CSS3 and Javascript. Concepts are supported by fully functional codes to guide beginers and experts through every single tag, style or functionincluded inthe specificatio.The codes are distributed throughout the book in a specific order to gradually introduce complex subjects and make the accessible to everyone. HTML 5 for Masterminds [texte imprimé] : How to take advantage of HTML 5 create amazing websites and revolutionary applications / J.D. GAUCHAT, Auteur; Laura EDLUND, Editeur (scientifique) . - Revised éd.. . - [S.l.] : Mink Book (Juan Diego Gauchat), 2011 . - 418 p. ; 25 cm..
ISBN : 978-1-463-60405-9
Langues : Anglais (eng)
Catégories : 000 Généralités:Méthodes informatiques spéciales:Systèmes multimédias Mots-clés : HTML5 for masterminds Index. décimale : 006.7 Résumé : This book is not an introduction of HTML5 but instead a complete course that wil teach you how to build compelling websites and amazing web applications from screatch. Every chapter explores basic concepts as well as complicated issues of HTML5, CSS3 and Javascript. Concepts are supported by fully functional codes to guide beginers and experts through every single tag, style or functionincluded inthe specificatio.The codes are distributed throughout the book in a specific order to gradually introduce complex subjects and make the accessible to everyone. Réservation
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Titre : Industrial biotechnology : products and processes Type de document : texte imprimé Auteurs : Christoph Wittmann, Auteur; James C. Liao, Editeur (scientifique) Editeur : WILEY-VCH, Inc. Année de publication : 2017 Importance : 605 Pages Présentation : ill..(grap,..) Format : 26cm ISBN/ISSN/EAN : 978-3-527-34181-8 Langues : Anglais (eng) Catégories : 500 Sciences de la nature et mathématiques:540 Chimie et sciences connexes Mots-clés : Industrial biotechnology : products and processes'.' Index. décimale : 540 Industrial biotechnology : products and processes [texte imprimé] / Christoph Wittmann, Auteur; James C. Liao, Editeur (scientifique) . - [S.l.] : WILEY-VCH, Inc., 2017 . - 605 Pages : ill..(grap,..) ; 26cm.
ISBN : 978-3-527-34181-8
Langues : Anglais (eng)
Catégories : 500 Sciences de la nature et mathématiques:540 Chimie et sciences connexes Mots-clés : Industrial biotechnology : products and processes'.' Index. décimale : 540 Exemplaires
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Titre : Innovative food science and emerging technologies : the science behind health Type de document : texte imprimé Auteurs : Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur Editeur : New York : CRC Press Année de publication : 2019 Importance : 620 Page Présentation : ill (graph...) Format : 25cm ISBN/ISSN/EAN : 978-1-7718-8661-1 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Innovative food science and emerging technologies : the science behind health [texte imprimé] / Rajakumari Rajendran, Auteur; Anne George, Auteur; Nandakumar Kalarikkal, Auteur; Sabu Thomas, Auteur . - New York : CRC Press, 2019 . - 620 Page : ill (graph...) ; 25cm.
ISBN : 978-1-7718-8661-1
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Innovative food science and emerging technologies : the science behind health Index. décimale : 664.024 Réservation
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Titre : Introduction to food process engineering Type de document : texte imprimé Auteurs : IBARZ Albert, Auteur; BARBOSA-Cánovas Gustavo V., Auteur Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxiii, 697 pages Présentation : ill. Format : 27cm ISBN/ISSN/EAN : 978-1-439-80918-1 Note générale : Includes bibliographical references (pages 671-685) and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Introduction to food process engineering [texte imprimé] / IBARZ Albert, Auteur; BARBOSA-Cánovas Gustavo V., Auteur . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxiii, 697 pages : ill. ; 27cm.
ISBN : 978-1-439-80918-1
Includes bibliographical references (pages 671-685) and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:338 Production:338.4 Secondary industries and services Mots-clés : Food industry and trade Index. décimale : 338.4 Résumé : "1. Introduction to Unit Operations Fundamental Concepts 1.1 Process The word process refers to the set of activities or industrial operations that modify the properties of raw materials, with the purpose of obtaining products to satisfy the needs of society. Such modifications of natural raw materials are designed to obtain products with greater acceptance in the market or with better possibilities for storage and transport. The primary needs of human beings, whether for the individual or society as a whole, did not change much through history; the three basics of food, clothing, and housing were needed by prehistoric humans as well as by modern ones for survival. The fulfillment of these necessities is carried out by employing, transforming, and consuming the resources available in our natural surroundings. In the early stages of humankind's social development, natural products were used directly or with only small physical modifications. This simple productive scheme changed as society developed, in a way such that at the present time raw materials are often not directly used to satisfy necessities, but rather they are subjected to physical and chemical transformations that convert them into products with different properties. In this way, the raw materials not only directly fulfill the necessities of consumers but also constitute the basis for the products derived from the manipulation of such raw materials. 1.2 Food Process Engineering By analogy with other engineering branches, different definitions of food process engineering can be given"-- Provided by publisher. Exemplaires
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Titre : Introduction to the physical chemistry of foods Type de document : texte imprimé Auteurs : Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur Editeur : Boca Raton : CRC Press/Balkema Année de publication : 2013 Importance : 201p Format : 24cm ISBN/ISSN/EAN : 978-1-466-51175-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Introduction to the physical chemistry of foods [texte imprimé] / Christos RITZOULIS, Auteur; Jonathan RHOADES, Traducteur . - Boca Raton : CRC Press/Balkema, 2013 . - 201p ; 24cm.
ISBN : 978-1-466-51175-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Introduction Physical,Food Index. décimale : 664.07 Réservation
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Titre : Introduction to well logs & subsurface maps Type de document : texte imprimé Auteurs : Jonathan C. EVENICK, Auteur Editeur : Tulsa, Okla. : PennWell Corporation Année de publication : 2008 Importance : xiii, 236 p. Présentation : ill. Format : 23 cm ISBN/ISSN/EAN : 978-1-593-70138-3 Note générale : Includes bibliographical references (p. [225]-226) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Geophysical well logging--Data processing.
Geological mapping--Data processingIndex. décimale : 622.18 Introduction to well logs & subsurface maps [texte imprimé] / Jonathan C. EVENICK, Auteur . - Tulsa, Okla. : PennWell Corporation, 2008 . - xiii, 236 p. : ill. ; 23 cm.
ISBN : 978-1-593-70138-3
Includes bibliographical references (p. [225]-226) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):622 Mining and related operations:622.1 Prospection Mots-clés : Geophysical well logging--Data processing.
Geological mapping--Data processingIndex. décimale : 622.18 Réservation
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Titre : IP for 3G Networking technologies for Mobile Communications Type de document : texte imprimé Auteurs : Wisely DAVE, Auteur; Philip EARDLEY, Auteur; Louise BURNESS, Auteur Année de publication : 2002 Importance : ix, 295 p. Présentation : ill. Format : 24 cm ISBN/ISSN/EAN : 978-0-471-48697-8 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.382 Technique des communications Mots-clés : Wireless internet Global system for mobile communications TCP/IP(Computer network protocol) Index. décimale : 621.382 IP for 3G Networking technologies for Mobile Communications [texte imprimé] / Wisely DAVE, Auteur; Philip EARDLEY, Auteur; Louise BURNESS, Auteur . - 2002 . - ix, 295 p. : ill. ; 24 cm.
ISBN : 978-0-471-48697-8
Includes bibliographical references and index
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Titre : Juice processing : quality, safety, and value-added opportunities Type de document : texte imprimé Auteurs : Víctor Falguera, Auteur; Albert Ibarz, Auteur Editeur : New York : CRC Press Année de publication : 2014 Importance : 381 Page Présentation : ill (graph...) Format : 24cm ISBN/ISSN/EAN : 978-1-13-803374-0 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):663 Technologie des boissons Mots-clés : Juice processing : quality, safety, and value-added opportunities Index. décimale : 663.63 Juice processing : quality, safety, and value-added opportunities [texte imprimé] / Víctor Falguera, Auteur; Albert Ibarz, Auteur . - New York : CRC Press, 2014 . - 381 Page : ill (graph...) ; 24cm.
ISBN : 978-1-13-803374-0
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):663 Technologie des boissons Mots-clés : Juice processing : quality, safety, and value-added opportunities Index. décimale : 663.63 Réservation
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Titre : Laboratory exercises for sensory evaluation Type de document : texte imprimé Auteurs : Harry T. LAWLESS, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : 151p Format : 25.5cm ISBN/ISSN/EAN : 978-1-461-45682-7 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Laboratory exercises for sensory evaluation [texte imprimé] / Harry T. LAWLESS, Auteur . - New York : Springer, 2013 . - 151p ; 25.5cm.
ISBN : 978-1-461-45682-7
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food,Laboratory Exercises,... Index. décimale : 664.07 Exemplaires
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Titre : MATLAB guide Type de document : texte imprimé Auteurs : HIGHAM, D. J. (Desmond J.), Auteur; HIGHAM, Nicholas J., Auteur Mention d'édition : 2nd. ed. Editeur : Philadelphia : Society for Industrial and Applied Mathematics Année de publication : 2005 Importance : xxiii, 382 p Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-89871-578-1 Note générale : Includes bibliographical references (p. 361-368) and index. Langues : Anglais (eng) Mots-clés : MATLAB.
Numerical analysis--Data processing.Index. décimale : 518.028 MATLAB guide [texte imprimé] / HIGHAM, D. J. (Desmond J.), Auteur; HIGHAM, Nicholas J., Auteur . - 2nd. ed. . - Philadelphia : Society for Industrial and Applied Mathematics, 2005 . - xxiii, 382 p : ill. ; 26cm..
ISBN : 978-0-89871-578-1
Includes bibliographical references (p. 361-368) and index.
Langues : Anglais (eng)
Mots-clés : MATLAB.
Numerical analysis--Data processing.Index. décimale : 518.028 Exemplaires
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Titre : Microbiological examination methods of food and water : a laboratory manual Type de document : texte imprimé Auteurs : Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur Mention d'édition : 2nd Edition Editeur : CRC Press,Taylor & Francis Group Année de publication : 2019 Importance : 526 Page Présentation : ill Format : 28cm ISBN/ISSN/EAN : 978-1-13-805711-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiological examination methods of food and water : a laboratory manual Index. décimale : 579.16 Microbiological examination methods of food and water : a laboratory manual [texte imprimé] / Neusely da Silva, Auteur; Valéria Christina Amstalden Junqueira, Auteur . - 2nd Edition . - USA : CRC Press,Taylor & Francis Group, 2019 . - 526 Page : ill ; 28cm.
ISBN : 978-1-13-805711-1
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Titre : Modeling, analysis, and optimization of process and energy systems Type de document : texte imprimé Auteurs : KNOPF, F. Carl, Auteur Année de publication : 2012 Importance : xxi, 462 p. Présentation : ill. Format : 29cm. ISBN/ISSN/EAN : 978-0-470-62421-0 Note générale : Includes bibliographical references and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.2 Gestion des bâtiments Mots-clés : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Index. décimale : 658.2 Résumé : "Energy costs impact the profitability of virtually all industrial processes. Stressing how plants use power, and how that power is actually generated, this book provides a clear and simple way to understand the energy usage in various processes, as well as methods for optimizing these processes using practical hands-on simulations and a unique approach that details solved problems utilizing actual plant data. Invaluable information offers a complete energy-saving approach essential for both the chemical and mechanical engineering curricula, as well as for practicing engineers"-- Provided by publisher. Modeling, analysis, and optimization of process and energy systems [texte imprimé] / KNOPF, F. Carl, Auteur . - 2012 . - xxi, 462 p. : ill. ; 29cm..
ISBN : 978-0-470-62421-0
Includes bibliographical references and index
Langues : Anglais (eng)Exemplaires
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Titre : Nanotechnology applications in food : flavor, stability, nutrition and safety Type de document : texte imprimé Auteurs : Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) Editeur : Elsevier Ltd. Année de publication : 2017 Importance : 396 Pages Présentation : ill Format : 29cm ISBN/ISSN/EAN : 978-0-12-811942-6 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Nanotechnology applications in food : flavor, stability, nutrition and safety [texte imprimé] / Alexandru Mihai Grumezescu, Auteur; Alexandra Elena. Oprea, Editeur (scientifique) . - [S.l.] : Elsevier Ltd., 2017 . - 396 Pages : ill ; 29cm.
ISBN : 978-0-12-811942-6
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Nanotechnology applications in food: flavor, stability, nutrition and safety' ' Index. décimale : 664.024 Exemplaires
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Titre : Natural language processing with PyTorch : Build intelligent language applications using deep learning. Type de document : texte imprimé Auteurs : Delip Rao, Auteur; Brian McMahan, Auteur Editeur : Beijing : O'Reilly Année de publication : 2019 Importance : 238 Page Présentation : ill Format : 24cm ISBN/ISSN/EAN : 978-1-491-97823-8 Langues : Anglais (eng) Catégories : 000 Généralités:006.31 Machine Learning Mots-clés : Natural language processing with PyTorch : build intelligent language applications using deep learning Index. décimale : 006.35 Natural language processing with PyTorch [texte imprimé] : Build intelligent language applications using deep learning. / Delip Rao, Auteur; Brian McMahan, Auteur . - Beijing : O'Reilly, 2019 . - 238 Page : ill ; 24cm.
ISBN : 978-1-491-97823-8
Langues : Anglais (eng)
Catégories : 000 Généralités:006.31 Machine Learning Mots-clés : Natural language processing with PyTorch : build intelligent language applications using deep learning Index. décimale : 006.35 Exemplaires
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Titre : Oil extraction and analysis : critical issues and comparative studies Type de document : texte imprimé Auteurs : Luthria D.L., Auteur Editeur : AOCS Press Année de publication : 2004 Importance : vi, 282 p. : ill. Format : 24cm. ISBN/ISSN/EAN : 978-1-89399-778-3 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Oil extraction and analysis [texte imprimé] : critical issues and comparative studies / Luthria D.L., Auteur . - Champaigne, Ill : AOCS Press, 2004 . - vi, 282 p. : ill. ; 24cm..
ISBN : 978-1-89399-778-3
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Oils and fats, Edible--Analysis.
Food--Fat content--Analysis.Index. décimale : 664.3 Réservation
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