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Affiner la rechercheVinegars of the world / Solieri, Lisa
Titre : Vinegars of the world Type de document : texte imprimé Auteurs : Solieri, Lisa, Auteur; Giudici, Paolo, Auteur Mention d'édition : 1st ed. Editeur : New York : Springer Année de publication : 2009 Importance : xx,297p. Présentation : ill.(some col.) Format : 23cm. ISBN/ISSN/EAN : 978-88-470-0865-6 Note générale : Includes and subject index Langues : Anglais (eng) Mots-clés : vinegar industrial microbiology Index. décimale : 664.55 Vinegars of the world [texte imprimé] / Solieri, Lisa, Auteur; Giudici, Paolo, Auteur . - 1st ed. . - [S.l.] : New York : Springer, 2009 . - xx,297p. : ill.(some col.) ; 23cm..
ISBN : 978-88-470-0865-6
Includes and subject index
Langues : Anglais (eng)
Mots-clés : vinegar industrial microbiology Index. décimale : 664.55 Réservation
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Titre : Advanced processes and technologies for enhanced anaerobic digestion : Most recent advences in anaerobic digestion inside one document! Type de document : texte imprimé Auteurs : BEGUM, Luxmy, Auteur Editeur : Canada : Green Nook Press Publication Année de publication : 2014 Importance : iii+91p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-993904-50-9 Note générale : includes and index Langues : Anglais (eng) Catégories : 579.314.9 Anaerobic bacteria Mots-clés : Anaerobic bacteria - Industrial applications.
Biomass energy industries - By products.
Feedstock.Index. décimale : 579.314.9 Advanced processes and technologies for enhanced anaerobic digestion [texte imprimé] : Most recent advences in anaerobic digestion inside one document! / BEGUM, Luxmy, Auteur . - Canada : Green Nook Press Publication, 2014 . - iii+91p. : ill. ; 26cm..
ISBN : 978-0-993904-50-9
includes and index
Langues : Anglais (eng)
Catégories : 579.314.9 Anaerobic bacteria Mots-clés : Anaerobic bacteria - Industrial applications.
Biomass energy industries - By products.
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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 : Electricity and electronics fundamentals for industrial maintenance Type de document : texte imprimé Auteurs : Thomas E. Kissell Editeur : Upper Saddle River, N.J. : Pearson Prentice Hall Année de publication : 2005 Importance : xiv, 356 p. Présentation : ill. Format : 28 cm ISBN/ISSN/EAN : 978-0-13-117598-3 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric machinery-Maintenance and repair Industrial equipment Index. décimale : 621.31 Résumé :
ISBN : 978-0-13-117598-3
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):621 Applied physics:621.406 Turbines:621.3 Electrotechnique, électronique, télécommunications:621.31 Mots-clés : Electric machinery-Maintenance and repair Industrial equipment Index. décimale : 621.31 Résumé : Réservation
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Titre : Food microbiology : an introduction / Type de document : texte imprimé Auteurs : Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology Mention d'édition : 3rd ed. Editeur : Washington, DC : ASM Press Année de publication : 2012 Importance : 547 p. Présentation : ill,. Format : 27.5 cm ISBN/ISSN/EAN : 978-1-555-81636-0 Note générale : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Food microbiology [texte imprimé] : an introduction / / Thomas J. Montville; Karl R. Matthews; Kalmia E. Kniel; American Society for Microbiology . - 3rd ed. . - Washington, DC : ASM Press, 2012 . - 547 p. : ill,. ; 27.5 cm.
ISBN : 978-1-555-81636-0
Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food-Microbiology Index. décimale : 664 Résumé : Rev. ed. of Food microbiology : an introduction / Thomas J. Montville and Karl R. Matthews. 2nd ed. 2008. Réservation
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Titre : 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
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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 : Industrial uses of biomass energy : the example of Brazil Type de document : texte imprimé Editeur : London : Taylor and Francis Année de publication : 2000 Importance : xxv, 277 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-7484-0884-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 300 Sciences sociales:333 Economics of land and energy:333.95 Biological resources Mots-clés : Biomass energy--Brazil--Industrial applications. Index. décimale : 333.95 Industrial uses of biomass energy [texte imprimé] : the example of Brazil . - London : Taylor and Francis, 2000 . - xxv, 277 p. : ill. ; 26cm..
ISBN : 978-0-7484-0884-9
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 300 Sciences sociales:333 Economics of land and energy:333.95 Biological resources Mots-clés : Biomass energy--Brazil--Industrial applications. Index. décimale : 333.95 Exemplaires
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Titre : Logo design love : a guide to creating iconic brand identities Type de document : texte imprimé Auteurs : Airey David, Auteur Editeur : Berkeley, CA : New Riders Année de publication : 2010 Importance : xi, 203 p. Présentation : ill. (some col.) Format : 23cm. ISBN/ISSN/EAN : 978-0-321-66076-3 Note générale : Includes bibliographical references (p. 194-197) and index Langues : Anglais (eng) Mots-clés : Logos (Symbols)--Design.
Industrial design coordination.Index. décimale : 741.6 Logo design love : a guide to creating iconic brand identities [texte imprimé] / Airey David, Auteur . - [S.l.] : Berkeley, CA : New Riders, 2010 . - xi, 203 p. : ill. (some col.) ; 23cm..
ISBN : 978-0-321-66076-3
Includes bibliographical references (p. 194-197) and index
Langues : Anglais (eng)
Mots-clés : Logos (Symbols)--Design.
Industrial design coordination.Index. décimale : 741.6 Réservation
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Titre : Managing research, development and innovation : managing the unmanageable. Type de document : texte imprimé Auteurs : Ravi K. JAIN, Auteur; Harry C. TRIANDIS, Auteur; Cynthia Wagner WEICK, Auteur Mention d'édition : 3rd ed. Editeur : John Wiley & Sons, Inc. Année de publication : 2010 Importance : xx, 396 p. Présentation : ill. Format : 22.5 cm ISBN/ISSN/EAN : 978-0-470-40412-6 Note générale : Managing Research, Development and Innovation : Managing the Unmanageable 3rd
Now fully revised and updated-the classic book oneffective R&D management "This thoughtful and detailed work outlines what is required inorder to achieve the desired end results in a networked world whereteamwork and collaboration are increasingly important to globallydispersed workforces." - John Chambers , Chairman and CEO, Cisco Praise for the Second Edition "This is a superbly written book and could make an excellentreference and text for related university courses." - E. Lile Murphree, Jr. , PhD, former Chairman,Department of Engineering Management, The George WashingtonUniversity "Provides a superb exposition of the role that social andpsychological phenomena play in today's organizations." - Fred E. Fiedler , Professor of Psychology Emeritus,University of Washington, Seattle As the economy shifts from producing goods to producinginformation, the role of researchers in shaping the future hasbecome immense. By taking advantage of modern technology, thehighly trained and predominantly autonomous researchers from aroundthe globe collect and share information better than ever-yet,there is still a lack of an effective centralized structure for anR&D organization manager to integrate the efforts from manydisparate individuals into a unified plan.
Managing Research, Development, and Innovation, ThirdEdition covers the management skills and leadership theoriesessential to generating products and excelling in today's globaleconomy. Topics of interest include how to design jobs, organizehierarchies, resolve conflicts, motivate employees, and create aninnovative work environment. Discover how superior managementskills can increase funding, generate profit, and improve theeffectiveness of technologically based organizations. This newrevised edition: Covers all aspects of the research and developmentprocess-with focus on the human management function Includes two new chapters covering the innovation processcritical to research and development of new products andservices Outlines the challenging issues related to diversity in scienceand technology organizations and provides insights as to howdiversity can be used to enhance creativity Managing Research, Development, and Innovation, ThirdEdition is the most complete, insightful book of its kind.Useful for professionals and graduate students alike, the textdemonstrates in clear, straightforward prose how good managementskills will shape the future.Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.4 Applications de la gestion
600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques:658.5 Gestion de la productionMots-clés : Research, Industrial--Management. Index. décimale : 658.5 En ligne : http://www.directtextbook.com/isbn/9780470404126 Managing research, development and innovation : managing the unmanageable. [texte imprimé] / Ravi K. JAIN, Auteur; Harry C. TRIANDIS, Auteur; Cynthia Wagner WEICK, Auteur . - 3rd ed. . - Canada : John Wiley & Sons, Inc., 2010 . - xx, 396 p. : ill. ; 22.5 cm.
ISBN : 978-0-470-40412-6
Managing Research, Development and Innovation : Managing the Unmanageable 3rd
Now fully revised and updated-the classic book oneffective R&D management "This thoughtful and detailed work outlines what is required inorder to achieve the desired end results in a networked world whereteamwork and collaboration are increasingly important to globallydispersed workforces." - John Chambers , Chairman and CEO, Cisco Praise for the Second Edition "This is a superbly written book and could make an excellentreference and text for related university courses." - E. Lile Murphree, Jr. , PhD, former Chairman,Department of Engineering Management, The George WashingtonUniversity "Provides a superb exposition of the role that social andpsychological phenomena play in today's organizations." - Fred E. Fiedler , Professor of Psychology Emeritus,University of Washington, Seattle As the economy shifts from producing goods to producinginformation, the role of researchers in shaping the future hasbecome immense. By taking advantage of modern technology, thehighly trained and predominantly autonomous researchers from aroundthe globe collect and share information better than ever-yet,there is still a lack of an effective centralized structure for anR&D organization manager to integrate the efforts from manydisparate individuals into a unified plan.
Managing Research, Development, and Innovation, ThirdEdition covers the management skills and leadership theoriesessential to generating products and excelling in today's globaleconomy. Topics of interest include how to design jobs, organizehierarchies, resolve conflicts, motivate employees, and create aninnovative work environment. Discover how superior managementskills can increase funding, generate profit, and improve theeffectiveness of technologically based organizations. This newrevised edition: Covers all aspects of the research and developmentprocess-with focus on the human management function Includes two new chapters covering the innovation processcritical to research and development of new products andservices Outlines the challenging issues related to diversity in scienceand technology organizations and provides insights as to howdiversity can be used to enhance creativity Managing Research, Development, and Innovation, ThirdEdition is the most complete, insightful book of its kind.Useful for professionals and graduate students alike, the textdemonstrates in clear, straightforward prose how good managementskills will shape the future.
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Titre : Microbiology : an introduction / Type de document : texte imprimé Auteurs : Gerard J. Tortora; Christine L. Case; Berdell R. Funke Mention d'édition : 10th ed. Editeur : San Francisco, CA : Pearson Benjamin Cummings Année de publication : 2010 Importance : 1 v. (pagination multiple) Présentation : ill. en coul Format : 28.5 cm ISBN/ISSN/EAN : 978-0-321-55007-1 Langues : Anglais (eng) Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé :
ISBN : 978-0-321-55007-1
Langues : Anglais (eng)
Catégories : 540 Chimie et sciences connexes:500 Sciences de la nature et mathématiques:579 Micro-organismes, champignons, algues Mots-clés : Microbiology Index. décimale : 579 Résumé : Réservation
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Titre : Microbiology and technology of fermented foods Type de document : texte imprimé Auteurs : HUTKINS, Robert W. (Robert Wayne), Auteur Mention d'édition : 1st ed. Editeur : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub Année de publication : 2006 Importance : xi, 473 p. Présentation : ill. Format : 26cm. ISBN/ISSN/EAN : 978-0-8138-0018-9 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Microbiology and technology of fermented foods [texte imprimé] / HUTKINS, Robert W. (Robert Wayne), Auteur . - 1st ed. . - [S.l.] : [Chicago, Ill.?] : IFT Press ; Ames, Iowa : Blackwell Pub, 2006 . - xi, 473 p. : ill. ; 26cm..
ISBN : 978-0-8138-0018-9
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Textbooks.
Fermented foods--Microbiology--Textbooks.Index. décimale : 664.024 Note de contenu : Introduction -- Microorganisms and metabolism -- Starter cultures -- Cultured dairy products -- Cheese -- Meat fermentation -- Fermented vegetables -- Bread fermentation -- Beer fermentation -- Wine fermentation -- Vinegar fermentation -- Fermentation of foods in the orient. Exemplaires
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Titre : Microbiology : principles and explorations ; international student version Type de document : texte imprimé Auteurs : Jacquelyn G. Black, Auteur Mention d'édition : 7th edition Editeur : Hoboken, NJ : J. Wiley & Sons Année de publication : cop. 2008 Importance : 1 vol. (pagination multiple) Présentation : ill. Format : 28 cm ISBN/ISSN/EAN : 978-0-470-10748-5 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Mots-clés : Microbiology Index. décimale : 616.9 Microbiology [texte imprimé] : principles and explorations ; international student version / Jacquelyn G. Black, Auteur . - 7th edition . - Hoboken, NJ : J. Wiley & Sons, cop. 2008 . - 1 vol. (pagination multiple) : ill. ; 28 cm.
ISBN : 978-0-470-10748-5
Includes bibliographical references and index.
Langues : Anglais (eng)
Mots-clés : Microbiology Index. décimale : 616.9 Exemplaires
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Titre : 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
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Titre : Out of the crisis Type de document : texte imprimé Auteurs : DEMING, W. Edwards (William Edwards), Auteur Editeur : Cambridge, Mass. : MIT Press Année de publication : 2000 Importance : 507p. Présentation : ill. Format : 22cm. ISBN/ISSN/EAN : 978-0-262-54115-2 Note générale : Includes bibliographical refernces and index Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques Mots-clés : Industrial management- United States Inductrial productivity- United States Quality of products- United States Index. décimale : 658 Out of the crisis [texte imprimé] / DEMING, W. Edwards (William Edwards), Auteur . - Cambridge, Mass. : MIT Press, 2000 . - 507p. : ill. ; 22cm..
ISBN : 978-0-262-54115-2
Includes bibliographical refernces and index
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Titre : Predictive Microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO Editeur : New York : Springer Année de publication : 1984 Importance : 128 p. Présentation : graph. Format : 24 cm Accompagnement : fig. h.t. : 7 f. dépl. ISBN/ISSN/EAN : 978-1-461-45519-6 Prix : 90 F Langues : Français (fre) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive Microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ; Antonio VALERO . - New York : Springer, 1984 . - 128 p. : graph. ; 24 cm + fig. h.t. : 7 f. dépl..
ISBN : 978-1-461-45519-6 : 90 F
Langues : Français (fre)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
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Titre : Predictive microbiology in foods Type de document : texte imprimé Auteurs : Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur Editeur : New York : Springer Année de publication : 2013 Importance : vi, 128 p. ill. (some col.) Format : 24cm. ISBN/ISSN/EAN : 978-1-461-45519-6 Note générale : Includes bibliographical references (p. 107-125) and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Predictive microbiology in foods [texte imprimé] / Fernando PÉREZ-RODRÍGUEZ, Auteur; Antonio VALERO, Auteur . - [S.l.] : New York : Springer, 2013 . - vi, 128 p. ill. (some col.) ; 24cm..
ISBN : 978-1-461-45519-6
Includes bibliographical references (p. 107-125) and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):664 Technologie des aliments Mots-clés : Food--Microbiology--Mathematical models. Index. décimale : 664 Résumé : "Predictive microbiology is a recent area within food microbiology, which studies the responses of microorganisms in foods to environmental factors (e.g., temperature, pH) through mathematical functions. These functions enable scientists to predict the behavior of pathogens and spoilage microorganisms under different combinations of factors. The main goal of predictive models in food science is to assure both food safety and food quality. Predictive models in foods have developed significantly in the last 20 years due to the emergence of powerful computational resources and sophisticated statistical packages. This book presents the concepts, models, most significant advances, and future trends in predictive microbiology. It will discuss the history and basic concepts of predictive microbiology. The most frequently used models will be explained, and the most significant software and databases (e.g., Combase, Sym'Previus) will be reviewed. Quantitative Risk Assessment, which uses predictive modeling to account for the transmission of foodborne pathogens across the food chain, will also be covered."-- Publisher's website. Note de contenu : 1. Predictive microbiology in foods -- 2. Experimental design and data generation -- 3. Predictive models: foundation, types, and development -- 4. Other models and modeling approaches -- 5. Software and data bases: use and application -- 6. Application of predictive models in quantitative risk assessment and risk management -- 7. Future trends and perspectives. Réservation
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Titre : Textiles for industrial applications Type de document : texte imprimé Auteurs : Senthil KUMAR, R., Auteur Editeur : CRC Press,Taylor & Francis Group Année de publication : 2014 Importance : 386p Présentation : ill Format : 24cm ISBN/ISSN/EAN : 978-1-466-56649-1 Langues : Anglais (eng) Catégories : 620 Art de l'ingénieurs et activités connexes a:620.1 Mécanique de l'ingénieur (mécanique appliquée) et matériaux Mots-clés : Industrial Application,.. Index. décimale : 620.197 Textiles for industrial applications [texte imprimé] / Senthil KUMAR, R., Auteur . - USA : CRC Press,Taylor & Francis Group, 2014 . - 386p : ill ; 24cm.
ISBN : 978-1-466-56649-1
Langues : Anglais (eng)
Catégories : 620 Art de l'ingénieurs et activités connexes a:620.1 Mécanique de l'ingénieur (mécanique appliquée) et matériaux Mots-clés : Industrial Application,.. Index. décimale : 620.197 Réservation
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Titre : The chemistry and technology of petroleum Type de document : texte imprimé Auteurs : SPEIGHT,James G., Auteur Mention d'édition : 5th ed. Editeur : Boca Raton : CRC Press/Taylor & Francis Année de publication : 2014 Importance : xxvi, 927 pages Présentation : illustrations Format : 26cm. ISBN/ISSN/EAN : 978-1-439-87389-2 Note générale : Includes bibliographical references and index. Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):665 Technologie des huiles, des graisses, des cires, des gaz industriels:665.5 Pétrole Mots-clés : Petroleum Petroleum--Refining Chemistry / Industrial & Technical. Index. décimale : 665.5 Résumé : "The success of the 1st, 2nd, 3rd, and 4th Editions of this text has been the primary factor in the decision to publish a fifth edition. In addition, the demand for petroleum products, particularly liquid fuels (gasoline and diesel fuel) and petrochemical feedstocks (such as aromatics and olefins), is increasing throughout the world. Traditional markets such as North America and Europe are experiencing a steady increase in demand whereas emerging Asian markets, such as India and China, are witnessing a rapid surge in demand for liquid fuels"-- Provided by publisher. The chemistry and technology of petroleum [texte imprimé] / SPEIGHT,James G., Auteur . - 5th ed. . - Boca Raton : CRC Press/Taylor & Francis, 2014 . - xxvi, 927 pages : illustrations ; 26cm..
ISBN : 978-1-439-87389-2
Includes bibliographical references and index.
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):665 Technologie des huiles, des graisses, des cires, des gaz industriels:665.5 Pétrole Mots-clés : Petroleum Petroleum--Refining Chemistry / Industrial & Technical. Index. décimale : 665.5 Résumé : "The success of the 1st, 2nd, 3rd, and 4th Editions of this text has been the primary factor in the decision to publish a fifth edition. In addition, the demand for petroleum products, particularly liquid fuels (gasoline and diesel fuel) and petrochemical feedstocks (such as aromatics and olefins), is increasing throughout the world. Traditional markets such as North America and Europe are experiencing a steady increase in demand whereas emerging Asian markets, such as India and China, are witnessing a rapid surge in demand for liquid fuels"-- Provided by publisher. Exemplaires
Code-barres Cote Support Localisation Section Disponibilité 116002 665.5 SPE Livre Library New book Exclu du prêt
Titre : The innovations dilemma : the revolutionary Book that will changed the way you do business Type de document : texte imprimé Auteurs : Clayton M. CHRISTENSEN, Auteur Editeur : HarperBusiness, Année de publication : 2000 Importance : xxxii, 286 p. : ill. Présentation : som ill,. Format : 21 cm. ISBN/ISSN/EAN : 978-0-06-206024-2 Langues : Anglais (eng) Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques Mots-clés : : Creative ability in business.
Industrial management.
Customer services.
Success in business.
Disruptive technologiesIndex. décimale : 658 Résumé : Machine generated contents note: Part One: Whq Great Companies Can Fail -- 1 How Can Great Firms Fail? Insights from the Hard Disk Drive Industry -- 2 Value Networks and the Impetus to Innovate -- 3 Disruptive Technological Change in the Mechanical Excavator Industry -- 4 What Goes Up, Can’t Go Down -- Part Two: Managing Disruptive Technological Change -- 5 Give Responsibility for Disruptive Technologies to Organizations Whose Customers Need Them -- 6 Match the Size of the Organization to the Size of the Market -- 7 Discovering New and Emerging Markets -- 8 How to Appraise Your Organization’s Capabilities and Disabilities -- 9 Performance Provided, Market Demand, and the Product Life Cycle -- 10 Managing Disruptive Technological Change: A Case Study -- 11 The Dilemmas of Innovation: A Summary -- The Innovator’s Dilemma Book Group Guide -- Index 271 -- About the Author 287. The innovations dilemma [texte imprimé] : the revolutionary Book that will changed the way you do business / Clayton M. CHRISTENSEN, Auteur . - New York : HarperBusiness,, 2000 . - xxxii, 286 p. : ill. : som ill,. ; 21 cm..
ISBN : 978-0-06-206024-2
Langues : Anglais (eng)
Catégories : 600 Techniques (Sciences appliquées):658 Gestion des entreprises privées et publiques Mots-clés : : Creative ability in business.
Industrial management.
Customer services.
Success in business.
Disruptive technologiesIndex. décimale : 658 Résumé : Machine generated contents note: Part One: Whq Great Companies Can Fail -- 1 How Can Great Firms Fail? Insights from the Hard Disk Drive Industry -- 2 Value Networks and the Impetus to Innovate -- 3 Disruptive Technological Change in the Mechanical Excavator Industry -- 4 What Goes Up, Can’t Go Down -- Part Two: Managing Disruptive Technological Change -- 5 Give Responsibility for Disruptive Technologies to Organizations Whose Customers Need Them -- 6 Match the Size of the Organization to the Size of the Market -- 7 Discovering New and Emerging Markets -- 8 How to Appraise Your Organization’s Capabilities and Disabilities -- 9 Performance Provided, Market Demand, and the Product Life Cycle -- 10 Managing Disruptive Technological Change: A Case Study -- 11 The Dilemmas of Innovation: A Summary -- The Innovator’s Dilemma Book Group Guide -- Index 271 -- About the Author 287. Réservation
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Auteurs : Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur Mention d'édition : 2nd ed. Editeur : CRC Press,Taylor & Francis Group Année de publication : 2012 Importance : xix, 801 p. Présentation : ill. Format : 26 cm ISBN/ISSN/EAN : 978-1-439-84904-0 Note générale : ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Handbook of plant-based fermented food and beverage technology [texte imprimé] / Y. H. HUI, Editeur (scientifique); E. Özgül Evranuz, Collaborateur . - 2nd ed. . - USA : CRC Press,Taylor & Francis Group, 2012 . - xix, 801 p. : ill. ; 26 cm.
ISBN : 978-1-439-84904-0
ed. of: Handbook of food and beverage fermentation technology / edi Revted by Y.H. Hui ... [et al.]
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé : "This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
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Titre : Handbook of plant-based fermented food and beverage technology Type de document : texte imprimé Importance : xix, 801 p. : ill. Format : 27 cm. Note générale : Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng) Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
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TP371.44 .H358 2012b
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Handbook of plant-based fermented food and beverage technology [texte imprimé] . - [s.d.] . - xix, 801 p. : ill. ; 27 cm..
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
Langues : Anglais (eng)
Mots-clés : Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.Index. décimale : 664.024 Résumé :
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. "-- Provided by publisher.
"This second edition of a bestseller examines a wide range of starter cultures and manufacturing procedures for popular plant-based food products. The text focuses on the quality of the final food product, flavor formation and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. Also new to the second edition: sections on fermented fruit such as apple cider, fermented specialties such as vanilla, and U.S. permitted food ingredients derived each fermented product. Covers numerous fermentation procedures by reviewing the type of raw material used, its pretreatment, the temperature/climate, and the conditions of the fermentation process. Discusses various types of starter cultures and their preparation prior to use. Outlines some of the flaws that may be found in sour cream products, their causes, and possible ways to prevent these defects. Analyzes the sensory characteristics of various fermented food products including texture, color, and aroma"-- Provided by publisher.
Subjects
Fermented foods--Handbooks, manuals, etc.
Beverages--Microbiology--Handbooks, manuals, etc.
Fermentation--Handbooks, manuals, etc.
Plant proteins as food--Handbooks, manuals, etc.
Plant products--Handbooks, manuals, etc.
TECHNOLOGY & ENGINEERING / Food Science.
Notes
Rev. ed. of: Handbook of food and beverage fermentation technology / edited by Y.H. Hui ... [et al.]. 2004.
"Handbook of food and beverage fermentation technology" is the first edition of "Handbook of plant-based fermented food and beverage technology" and "Handbook of animal-based fermented food and beverage technology."
Includes bibliographical references and an index.
LCCN
2012000693
Dewey class no.
664/.024
Other class no.
TEC012000
Type of material
Book
Where to RequestRequest this Item
CALL NUMBER
TP371.44 .H358 2012b
Copy 2
Request in
Jefferson or Adams Building Reading Rooms
Status
Not Charged
CALL NUMBER
TP371.44 .H358 2012b
Copy 1
Request in
Reference - Science Reading Room (Adams, 5th Floor)
Status
Not Charged
Top
Send Us Your Feedback
Session Timeout
Your session will end in 115 seconds
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