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

The maillard reaction : chemistry, biology and implications / par Nursten, H.E. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 214 p. ; , Research in the field of the Maillard reaction has developed rapidly in recent years, not only as a result of the application of improved analytical techniques but also the realisation that that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction : Chemistry, Biochemistry and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1),

		The maillard reaction : chemistry, biology and implications / par Nursten, H.E. Publication : [S.l.] : Royal Society of Chemistry, 2005 . 214 p. ; , Research in the field of the Maillard reaction has developed rapidly in recent years, not only as a result of the application of improved analytical techniques but also the realisation that that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction : Chemistry, Biochemistry and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. 24 cm. Date : 2005 Disponibilité : Exemplaires disponibles: La bibliothèque des sciences de l'ingénieur (1), Réserver Ajouter au panier (Supprimer)
		Plant volatile analysis. Publication : [S.l.] Springer 1997 . 266 p. , The book covers a vast array of methods for the analysis of volatile compounds exuded by plants. Some of these volatiles are of great commercial importance, including the aromas of wines and teas, and volatiles in fruits. Other volatiles such as essential oils can be useful for chemotaxonomic purposes, and a chapter on an emerging method, that of chemometric analysis of such data, is included. Isoprene and ammonia rarely find a place in analytical methods presented for plant materials, but methods for these volatiles are described in this book. The volatiles given off by flowers are also included, and in situ headspace analysis of these volatiles is described, a method of potential use for the study of insect-plant interactions. 25 cm. Date : 1997 Disponibilité : Exemplaires disponibles: La bibliothèque des Sciences Exactes et Naturelles (1), Réserver Ajouter au panier (Supprimer)
		Ecological networks / Publication : . 1 online resource (xviii, 436 pages) : Disponibilité : http://www.sciencedirect.com/science/book/9780123813633, Ajouter au panier (Supprimer)
		Dynamic food webs : multispecies assemblages, ecosystem development, and environmental change / Publication : . 1 online resource (xviii, 590 pages, [7] pages of plates) : Disponibilité : http://www.sciencedirect.com/science/book/9780120884582, Ajouter au panier (Supprimer)
		Pot-Honey A legacy of stingless bees / Publication : . XXI, 697 p. 127 illus., 57 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-1-4614-4960-7, Ajouter au panier (Supprimer)
		Statistics in Food Science and Nutrition par Pripp, Are Hugo. Publication : . VIII, 66 p. 15 illus., 3 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-1-4614-5010-8, Ajouter au panier (Supprimer)
		Sustainable Food Production Publication : . eReference. Disponibilité : http://dx.doi.org/10.1007/978-1-4614-5797-8, Ajouter au panier (Supprimer)
		Current and Future Reproductive Technologies and World Food Production Publication : . X, 249 p. 37 illus., 18 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-1-4614-8887-3, Ajouter au panier (Supprimer)
		The Power of the Terroir: the Case Study of Prosecco Wine par Tomasi, Diego. Publication : . X, 248 p. 185 illus., 95 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-0348-0628-2, Ajouter au panier (Supprimer)
		Novel Sensors for Food Inspection: Modelling, Fabrication and Experimentation par Abdul Rahman, Mohd Syaifudin. Publication : . IX, 140 p. 152 illus., 134 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-319-04274-9, Ajouter au panier (Supprimer)
		Cyclic β-Glucans from Microorganisms Production, Properties and Applications / par Venkatachalam, Geetha. Publication : . XI, 90 p. 23 illus. Disponibilité : http://dx.doi.org/10.1007/978-3-642-32995-1, Ajouter au panier (Supprimer)
		Class 2–3.2 Transferases, Hydrolases EC 2–3.2 / Publication : . XIX, 698 p. Disponibilité : http://dx.doi.org/10.1007/978-3-642-36240-8, Ajouter au panier (Supprimer)
		Class 3.4–6 Hydrolases, Lyases, Isomerases, Ligases EC 3.4–6 / Publication : . XVIII, 691 p. Disponibilité : http://dx.doi.org/10.1007/978-3-642-36260-6, Ajouter au panier (Supprimer)
		Class 1 Oxidoreductases EC 1 / Publication : . XIX, 714 p. Disponibilité : http://dx.doi.org/10.1007/978-3-642-36265-1, Ajouter au panier (Supprimer)
		Desert Truffles Phylogeny, Physiology, Distribution and Domestication / Publication : . IX, 397 p. 97 illus., 47 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-642-40096-4, Ajouter au panier (Supprimer)
		Molecular Mechanisms in Yeast Carbon Metabolism Publication : . VIII, 326 p. 42 illus., 28 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-642-55013-3, Ajouter au panier (Supprimer)
		Convergence of Food Security, Energy Security and Sustainable Agriculture Publication : . XIV, 384 p. 71 illus., 59 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-642-55262-5, Ajouter au panier (Supprimer)
		The European Polysaccharide Network of Excellence (EPNOE) Research Initiatives and Results / Publication : . XII, 401 p. 206 illus., 54 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-3-7091-0421-7, Ajouter au panier (Supprimer)
		Nutritional and Physiological Functions of Amino Acids in Pigs Publication : . IX, 307 p. Disponibilité : http://dx.doi.org/10.1007/978-3-7091-1328-8, Ajouter au panier (Supprimer)
		Enzymatic Transformation par Divakar, Soundar. Publication : . XX, 284 p. 398 illus., 14 illus. in color. Disponibilité : http://dx.doi.org/10.1007/978-81-322-0873-0, Ajouter au panier (Supprimer)

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