Bibliothèque de L'IMIST/CNRST

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˜The œwell-being of farm animals : challenges and solutions / par Benson, G. John. Publication : [S.l.] : Wiley-Blackwell, 2004 . 378 p. ; , Univ. of Illinois, Urbana. Examines the ethical and economic importance of production animals' well-being and discusses the pain and distress of these animals. Offers practical methods to enhance farm animals' well-being and a greater understanding of the theoretical underpinnings of those methods. Softcover. 25 cm. Date : 2004 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Food irradiation research and technology   Publication : [S.l.] Wiley-Blackwell 2013 . 472 p. , The benefits of food irradiation to the public health have been described extensively by organizations such as the Centers for Disease Control and Prevention in the USA and the World Health Organization. The American Medical Association and the American Dietetic Association have both endorsed the irradiation process. Yet the potential health benefits of irradiation are unknown to many consumers and food industry representatives who are wary of irradiated foods due to myth-information from “consumer-advocate” groups.  This updated second edition of Food Irradiation Research and Technology reviews the latest developments in irradiation technologies as they are applied to meat, seafood fish, fruits, vegetables and nuts. Experts from industry, government, and academia define the basic principles and public health benefits of irradiation. New chapters in this edition address irradiation chemistry, including furan formation due to irradiation, irradiation of packaging materials, processing irradiation technologies and parameters, and ready-to-eat meat products. Coverage of safety and quality of fresh fruits and vegetables, phytosanitary applications and consumer acceptance has been expanded to address recent interest and development. The book is designed to appeal to a broad readership: industry food scientists involved in the processing of meat and fish, fruits and vegetables; food microbiologists and radiation processing specialists; and government and industry representatives involved in the import and export of food commodities. 25 cm. Date : 2013 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Natural food flavors and colorants / par Attokaran, Mathew. Publication : Hoboken, N.J. : Wiley, 2011 . 1 online resource (xv, 24, 429 pages). Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

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Plant food allergens   Publication : [S.l.] Wiley-Blackwell 2004 . xv, 219 p. , Plant Food Allergens is concerned with a paradox of immense, potentially life-threatening significance to about 1 in 100 adults and 1 in 10 children. The paradox is that certain nutritious proteins from wholesome foods can act as if the were harmful, sometimes deadly poisons, to these people who possess an allergy to them. In order to study the complex problems of food allergy a EU funded network, called PROTALL was set up, bringing together a wide range of clinicians and scientists. This important book is largely based on the outcome of its investigations. Written by over 30 acknowledged experts and carefully edited by Dr Clare Mills and Professor Peter Shewry, themselves well known internationally; this important work covers all major aspects of the subject. Commencing with introductory chapters, the comprehensive contents of Plant Food Allergens includes details of the major allergens including: plant lipid transfer proteins, the 2S albumin proteins, the cereal -amylase/trypsin family, latex and plant chitinases, profilins, bet v 1-homologous allergens and plant seed globulins. The book concludes with important chapters on the assessment of the allergenicity of novel and GM foods, and the monitoring of and technological effects on allergenicity of proteins in the food industry. Plant Food Allergens is an essential purchase for a wide range of scientists and clinicians including plant and agricultural scientists, chemists, allergy specialists, food scientists and technologists, pharmacologists, physiologists and nutritionists. Libraries in all research establishments and universities researching and teaching these subjects will need copies of this important book on their shelves Dr Clare Mills is based at The Institute of Food Research, Norwich, UK. Professor Peter Shewry is based at Rothamsted Research, Harpenden, UK. 26 cm. Date : 2004 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Médicales et Pharmaceutiques (1),

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