Catalogue Bibliothèque de L'IMIST/CNRST › Résultats de la recherche pour 'ccl=su:Analysis'

		Advances in food and nutrition research. Volume 57 / Publication : Amsterdam ; \| Boston : \| Burlington, MA : Elsevier ; \| Academic Press, 2009 . 1 online resource (x, 292 pages) : Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Advances in food diagnostics Publication : Ames, Iowa Blackwell Pub. 2007 . xiii, 368 pages 27 cm. Date : 2007 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Advances in potato chemistry and technology / Publication : Amsterdam ; \| Boston Academic Press, 2009 . 1 online resource (xiv, 508 pages) , Addressing developments in potato chemistry, including identification, analysis and use of chemical components of potatoes in the development of new and innovative food and non-food products; the expert coverage includes a major focus on carbohydrate and non-carbohydrate composition, cell wall chemistry, analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing and quality optimization, new and sophisticated methods of quality determination of potatoes and their products. Potato starch characteristics and its modification, nutritional and feeding value, and non-food uses of potatoes are also explored. Chapters focused on developments in post harvest storage, breeding and germplasm resources and production of potatoes with reference to industrial usage are included. Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Applications of vibrational spectroscopy in food science / Publication : Chichester : Wiley, 2010 . 2 volumes : 26 cm Date : 2010 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Bioactive components in milk and dairy products / Publication : Ames, Iowa : Wiley-Blackwell, 2009 . xi, 426 pages : 26 cm. Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Encapsulation and controlled release technologies in food systems Publication : Ames, Iowa Wiley-Blackwell 2007 . 239 p. , In Encapsulation and Controlled Release Technologies in Food Systems , editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies. 27 cm. Date : 2007 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Essentials of food science par Vaclavik, Vickie. Publication : New York, NY Springer 2014 . 495 pages 26 cm. Date : 2014 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Extraction of organic analytes from food : a manual of methods / par Self, R. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 344 p. ; , This book is designed as a laboratory manual of methods used for the preparation and extraction of organic chemical compounds from food sources. It offers ideas on how to facilitate progress towards the total automation of the assay, as well as proposing assays for unknowns by comparison with known methods. Beginning with an introduction to extraction methodology, Extraction of Organic Analytes from Foods then progresses through sample preparation, extraction techniques (partition, solvation, distillation, adsorption and diffusion) and applications. Subject indices for the applications are organised by commodity, method, chemical class and analyte, and provide useful examples of references from the literature to illustrate historical development of the techniques. Examples of methods that have been compared, combined or used in collaborative trials have been correlated and used to form the beginnings of a database that can be expanded and updated to provide a laboratory reference source. Logically structured and with numerous examples, Extraction of Organic Analytes from Foods will be invaluable to practising food analysts as both a reference and training guide. In addition, the introductory sections in each chapter have been written with food science and technology students in mind, making this an important title for academic libraries. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food analysis Publication : New York Springer 2010 . 602 pages 29 cm. Date : 2010 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food chemistry par Belitz, H.-D. Publication : Berlin Springer 2009 . xliv, 1070 pages 25 cm. Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food colloids : interactions, microstructure and processing / Publication : Cambridge : Royal Society of Chemistry, 2005 . x, 497 p. : , "The proceedings of Food Colloids 2004 : Interactions, Microstructure and Processing held on 18-21 April 2004 in Harrogate"--T.p. verso. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food flavors : chemical, sensory and technological properties / Publication : Boca Raton : CRC Press/Taylor & Francis Group, 2012 . xii, 492 pages : 25 cm. Date : 2012 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food powders physical properties, processing, and functionality Publication : New York Kluwer Academic/Plenum Publishers 2005 . xvi, 372 pages 26 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food-borne pathogens : methods and protocols / Publication : Totowa, N.J. : Humana Press, 2006 . xi, 267 p. : 24 Date : 2006 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Médicales et Pharmaceutiques (1), Réserver Ajouter au panier (Supprimer)
		Handbook of food analytical chemistry Publication : Hoboken, N.J. J. Wiley 2005 . 2 volumes 29 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Handbook of food science, technology, and engineering / Publication : Boca Raton : Taylor & Francis, 2006 . 4 volumes : 29 cm. Date : 2006 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), La bibliothèque des sciences de l'ingénieur (1), La bibliothèque des sciences de l'ingénieur (1), La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Ingredient interactions : effects on food quality / Publication : Boca Raton : CRC/Taylor and Francis, 2006 . 554 pages : 24 cm. Date : 2006 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		The image processing handbook, sixth edition par Russ, John C. Publication : [S.l.] CRC Press 2011 . 885 p. , Whether obtained by microscopes, space probes, or the human eye, the same basic tools can be applied to acquire, process, and analyze the data contained in images. Ideal for self study, The Image Processing Handbook, Sixth Edition , first published in 1992, raises the bar once again as the gold-standard reference on this subject. Using extensive new illustrations and diagrams, it offers a logically organized exploration of the important relationship between 2D images and the 3D structures they reveal. Provides Hundreds of Visual Examples in FULL COLOR! The author focuses on helping readers visualize and compare processing and measurement operations and how they are typically combined in fields ranging from microscopy and astronomy to real-world scientific, industrial, and forensic applications. Presenting methods in the order in which they would be applied in a typical workflow—from acquisition to interpretation—this book compares a wide range of algorithms used to: Improve the appearance, printing, and transmission of an image Prepare images for measurement of the features and structures they reveal Isolate objects and structures, and measure their size, shape, color, and position Correct defects and deal with limitations in images Enhance visual content and interpretation of details This handbook avoids dense mathematics, instead using new practical examples that better convey essential principles of image processing. This approach is more useful to develop readers’ grasp of how and why to apply processing techniques and ultimately process the mathematical foundations behind them. Much more than just an arbitrary collection of algorithms, this is the rare book that goes beyond mere image improvement, presenting a wide range of powerful example images that illustrate techniques involved in color processing and enhancement. Applying his 50-year experience as a scientist, educator, and industrial consultant, John Russ offers the benefit of his image processing expertise for fields ranging from astronomy and biomedical research to food science and forensics. His valuable insights and guidance continue to make this handbook a must-have reference. 27 cm. Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Pas d'image disponible Trace element analysis of food and diet / par Aras,, Namik K. Publication : [S.l.] : Royal Society of Chemistry, 2006 . 356 p. ; , Relié. 24 cm. Date : 2006 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Exactes et Naturelles (1), Réserver Ajouter au panier (Supprimer)
		Food biochemistry and food processing. Publication : Ames, Iowa : Wiley-Blackwell, 2012 . xii, 896 pages : 29 cm Date : 2012 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)

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