Catalogue Bibliothèque de L'IMIST/CNRST › Résultats de la recherche pour 'ccl=su:Food and homebranch:SDI'

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),

		Development and manufacture of yogurt and other functional dairy products / Publication : Boca Raton, FL : CRC Press, 2010 . xii, 435 pages, [4] pages of plates : Date : 2010 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)
		Energy efficiency and management in food processing facilities par Wang, Lijun. Publication : Boca Raton : CRC Press, 2009 . xxii, 452 pages 25 cm Date : 2009 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Enhancing extraction processes in the food industry Publication : Boca Raton CRC Press 2012 . xxxviii, 532 pages 24 cm. Date : 2012 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Environmentally friendly technologies for agricultural produce quality Publication : Baca Raton, FL Taylor and Francis 2005 . 534 pages 25 cm. Date : 2005 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)
		Extrusion-cooking techniques : applications, theory and sustainability Publication : Weinheim, Germany Wiley-VCH Verlag 2011 . xiii, 220 pages 25 cm. Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Flavours and fragrances chemistry, bioprocessing and sustainability Publication : Berlin \| New York Springer. 2007 . xvi, 648 pages 24 cm. Date : 2007 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 biotechnology Publication : Berlin Springer 2008 . x, 269 pages 24 cm. Date : 2008 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 colorants : chemical and functional properties / Publication : Boca Raton : Taylor & Francis, 2007 . 633 pages : 25 cm. Date : 2007 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 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), Réserver Ajouter au panier (Supprimer)
		Food microbiology : fundamentals and frontiers Publication : [S.l.] ASM Press 2007 . 1038 p. , New third edition of this well-known volume provides information on recent advances in all areas of food microbiology. Major revisions have been made to chapters addressing foodborne pathogens and new chapters covering Enterobacter sakazakii, prions, genomics and proteomics, source tracking, nuts and cereals, and biodefense have all been added. 28 cm. Date : 2007 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Food mycology / Publication : Boca Raton, Fla. : \| London : CRC ; \| Taylor & Francis [distributor], 2007 . pages cm. Date : 2007 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 preservation process design par Heldman, Dennis R. Publication : Burlington, MA Academic Press 2011 . ix, 354 pages , Machine generated contents note: Chapter 1. Introduction Chapter 2. Kinetic Models for Food Systems Chapter 3. Kinetics of Inactivation of Microbial Populations Chapter 4. Kinetics of Food Quality Attribute Retention Chapter 5. Physical Transport Models Chapter 6. Process Design Models Chapter 7. Process Validation and Evaluation Chapter 8. Optimization of Preservation Processes Chapter 9. Designing Processes in the Future Appendix. 24 cm. Date : 2011 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)

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